Prawn Pad Thai

• 200g rice noodles
• 200g cooked prawns
• 2 eggs
• 100g bean sprouts
• 3 spring onions
• 30g salted peanuts
• 3 tbsp pad thai sauce
• 1 tbsp fish sauce
• Lime wedges
• Chilli flakes

1. 1

   Soak the rice noodles in boiling water for 5–6 min until just tender but still with a little bite. Drain, rinse with cold water, and set aside.

2. 2

   Beat the eggs. Slice the spring onions into 3cm pieces, separating whites and greens. Roughly chop the peanuts.

3. 3

   Heat a wok over very high heat. Add oil, then pour in the eggs and scramble quickly for 30 seconds — leave in large pieces. Remove and set aside.

4. 4

   Add more oil to the wok. Add the spring onion whites, stir-fry 30 seconds, then add the prawns and cook 1–2 min until pink.

5. 5

   Add the noodles and pour over the pad thai sauce and fish sauce. Toss vigorously over high heat for 1–2 min.

6. 6

   Push everything to the sides. Add the bean sprouts to the centre and toss quickly — 30 seconds is enough; you want crunch.

7. 7

   Return the egg to the wok. Toss together. Serve immediately topped with peanuts, spring onion greens, a wedge of lime, and chilli flakes.