Pad Thai

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• Step 1

  Rehydrate your noodles according to the packet instructions and drain through a fine sieve. Tip the noodles into a bowl, pour over 1 tablespoon of the vegetable oil and mix thoroughly with your hands to help stop clumping.

• Step 2

  Put the tamarind sauce, sugar and fish sauce into a bowl and mix well until combined.

• Step 3

  Crack the eggs into a small bowl, season with a little salt and pepper and whisk together.

• Step 4

  Heat 1 tablespoon of the oil in a large frying pan over a high heat. When the oil is hot tip in the beaten eggs and fry, stirring regularly for about 2 minutes, by which time all of the egg should be fully cooked through. Tip the cooked egg on to a plate, and place the frying pan back over a high heat.

• Step 5

  Pour in the final tablespoon of oil into the pan. When hot add the anchovy and stir-fry for 10 seconds before adding the prawns. Fry the prawns, turning occasionally for 1 minute.
  Add half the spring onions, along with the chilli, and continue to stir and fry for 1 minute before tipping in the noodles.

• Step 6

  Toss the noodles in the pan to mix with the cooking ingredients. If you find the noodles are sticking together then add a drop of water. Continue to fry and toss until you are happy that
  the prawns are cooked through and the noodles warm.

• Step 7

  Pour in the tamarind mixture and stir through the noodles until the sauce is evenly distributed. Add the beansprouts and give everything one final toss. Divide the noodles between two bowls and top with the peanuts and coriander, with lime wedges on the side.

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