Pad Thai

Ingredients

• 7 oz (200g) flat rice noodles
• 7 oz (200g) prawns (peeled and deveined)
• 2 eggs
• 2 tbsp avocado oil
• 3 cloves garlic, minced
• 1 cup (100g) bean sprouts
• 2 spring onions, cut into 1-inch (3cm) pieces
• 1/3 cup (40g) roasted peanuts, roughly chopped
• Lime wedges

Pad Thai sauce:

• 3 tbsp tamarind paste
• 2 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 1 tbsp soy sauce

Instructions

1. Soak rice noodles in warm water for 20-30 minutes until pliable but still firm. Drain.
2. Mix all sauce ingredients in a small bowl until the sugar dissolves.
3. Heat oil in a wok over high heat. Cook prawns for 1-2 minutes per side until pink. Remove and set aside.
4. In the same wok, scramble eggs roughly. Push to one side.
5. Add garlic, stir 10 seconds. Add drained noodles and the sauce. Toss vigorously for 2 minutes until noodles absorb the sauce.
6. Return prawns. Add bean sprouts and spring onions. Toss for 30 seconds.
7. Serve topped with peanuts and lime wedges.

Notes

The wok needs to be ripping hot or the noodles will steam instead of fry. Cook in batches if your wok is small. Tamarind paste is the flavour that makes pad thai taste like pad thai. If you substitute with ketchup, you're just making stir-fried noodles with identity issues.