Pad Thai

Method

Soak the rice noodles in warm water for 30 minutes until pliable, then drain well. Heat oil in a large wok or frying pan over high heat, fry the minced garlic and chopped chillies briefly, then add the prawns and cook until pink. Push the prawns to the side, crack the eggs into the wok and scramble lightly before mixing together. Add the drained noodles, tamarind paste, fish sauce and palm sugar, tossing continuously for 2-3 minutes until everything is well coated and heated through. Stir in the spring onions and most of the bean sprouts, toss for a further minute. Divide between bowls and top with crushed peanuts, remaining bean sprouts and lime wedges.