Prawn pad thai

• 2 u Egg
  Swaps (2)
• 250 g Prawns (peeled)
  Swaps (1)
• 2 cloves Garlic (chopped)
• 3 tablespoons Vegetable Oil
• 1 u Lime (in wedges)
  Swaps (1)
• 2 tablespoons Fish Sauce
  Swaps (1)
• 0.5 teaspoons Chilli Flakes (to taste)
• 3 tablespoons Tamarind Paste
• 200 g Rice Noodles (flat, about 5 mm wide)
• 150 g Bean Sprouts
• 2 tablespoons Palm Sugar (or brown sugar)
• 1 bunch Chives (in 4 cm lengths)
• 50 g Roasted Peanut (chopped)

Instructions

1. 1

   Soak the noodles in lukewarm water until pliable but still firm, without cooking them. Drain.

   30 min

2. 2

   Mix the tamarind paste, fish sauce and palm sugar until the sugar dissolves. Taste: it should be sour, salty and sweet at once.

3. 3

   Heat the oil in a wok over high heat, stir-fry the garlic for a few seconds and add the prawns until they change colour. Push them to one side of the wok.

   2 min

4. 4

   Crack the eggs into the space, scramble them a little and, as they start to set, add the noodles and sauce. Stir-fry until the noodles absorb the sauce and are tender; add a splash of water if they stick.

   4 min

5. 5

   Add the bean sprouts and chives and toss for just a few seconds so they stay crunchy.

   1 min

6. 6

   Serve with the chopped peanuts, chilli flakes and lime wedges.