Pad Thai

Ingredients

• 250 g flat rice noodles
• 300 g prawns or firm tofu
• 2 pieces eggs
• 3 tbsp tamarind paste
• 3 tbsp fish sauce
• 3 tbsp palm sugar
• 150 g beansprouts
• 50 g garlic chives, cut into batons
• 60 g roasted peanuts, crushed
• 2 pieces shallots, sliced
• 2 tbsp dried shrimp (optional)
• 1 pieces lime

Steps

1. 1
   Soak the noodles in warm water 30 minutes until pliable but still firm. Drain well — never boil them.
2. 2
   Warm the tamarind, fish sauce and palm sugar together until the sugar dissolves. Taste: it should be equally sour, salty and sweet.
3. 3
   Get the wok smoking hot. Fry the shallots and dried shrimp briefly, then the prawns or tofu until just cooked. Push to one side.
4. 4
   Crack in the eggs, let them set for a moment, then break them up.
5. 5
   Add the drained noodles and the sauce and toss constantly for 2-3 minutes until the noodles absorb it and soften.
6. 6
   Throw in the beansprouts and chives and toss just 30 seconds — they should stay crunchy.
7. 7
   Serve with crushed peanuts, a lime wedge and chilli flakes on the side.