Pad Thai

Sauce

• tamarind paste3 tbsp
• fish sauce3 tbsp
• palm sugar3 tbsp
• water2 tbsp

Stir-fry

• flat rice noodles250 g
• raw prawns300 g
• firm tofu150 g
• eggs2
• vegetable oil3 tbsp
• shallots3
• garlic3 clove
• garlic chives1 bunch
• bean sprouts200 g
• roasted peanuts60 g
• dried shrimp (optional)2 tbsp

To serve

• limes1
• chilli flakes (optional)

1. 01

   Soak the rice noodles in warm water for 20 to 30 minutes until pliable but still firm. Drain well. They finish cooking in the pan, so do not soak them soft.

2. 02

   While the noodles soak, cut the tofu into 2 cm cubes, peel the prawns, finely slice the shallots, finely chop the garlic, cut the garlic chives into 4 cm lengths, roughly crush the peanuts and cut the lime into wedges.

3. 03

   Stir the tamarind paste, fish sauce, palm sugar and water together in a small bowl until the sugar dissolves. Taste: it should be sour, salty and sweet in roughly equal measure.

4. 04

   Heat 1 tablespoon of oil in a wok or large frying pan over high heat. Fry the cubed tofu until golden on all sides, then remove. Add the peeled prawns and cook for 1 to 2 minutes until pink, then remove.

5. 05

   Add the remaining oil, the finely sliced shallots, the finely chopped garlic and the dried shrimp if using, and stir-fry for 30 seconds until fragrant.

6. 06

   Add the drained noodles and half of the sauce and toss for 2 to 3 minutes until the noodles soften and absorb the sauce. Add a splash of water if they stick.

7. 07

   Push the noodles to one side, crack the eggs into the empty space, beat them lightly in the pan and let them set for 20 seconds before scrambling and folding them through the noodles.

8. 08

   Return the tofu and prawns, add the rest of the sauce, the garlic chives, most of the bean sprouts and half of the peanuts. Toss for 1 minute until everything is hot.

9. 09

   Serve immediately, topped with the remaining bean sprouts and peanuts, lime wedges and chili flakes on the side.