• 250g rice noodles
  • juice of 1 lime
  • 2 tbsp tamarind paste
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 4 tbsp sunflower oil
  • 5 garlic cloves chopped finely
  • 500gm prawns shelled and deveined
  • 2 eggs beaten
  • 1 tbsp Thai chilli paste
  • 200gm bean sprouts
  • 50gm toasted peanuts ground roughly
  • 2 spring onions chopped
  • Lemon wedges
  • Chopped coriander leaves

Pad Thai or Phat Thai is a dish of stir-fried Pho noodles, a type of rice noodle, with eggs, fish sauce, tamarind juice, red chili pepper, plus any combination of bean sprouts, shrimp, chicken or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments (crushed peanuts, garlic, tomato, chives, pickled turnip, coriander, lime, spicy chili oil, chili powder, vinegar, fish sauce, sugar).

Soak noodles in a large bowl filled with warm water for about 10 minutes. Drain and rinse under cold water.

In a bowl, mix lime juice, tamarind paste, fish sauce, and brown sugar. Keep aside. Put the oil to light bottom frying pan or wok over medium-high heat. Add the garlic and cook until fragrant and not brown. Add the prawns and cook until they turn pink.

Now add the beaten eggs and scramble until almost cooked. Then stir in the softened noodles. Pour the sauce mixture and keep tossing. Then, add the chili paste, stir and mix well. Keep tossing.

Now add the bean sprouts and spring onion, toss well and cook for 1 minute. Sprinkle with ground peanuts and coriander leaves. Serve with lime wedges.