Pad Thai Tamarind Prawn Noodles
Get ready to cook
1. In a saucepan, pour boiling water over the noodles. Leave to sit for 10 minutes; drain, wash with cold running water and mix with a bit of oil to stop them sticking.
2. In a pan, heat up some cooking oil to a medium high heat. Add spring onion and beansprouts; stir fry for 1-2mins. Add prawns; stir fry for 1-2mins until cooked.
3. Add noodles, scrambled egg and Sweet Tamarind Sauce; mix well and stir fry for 1-2 minutes until piping hot.
4. Top with crushed peanuts and garnish with lime wedges; serve.
400g Sweet Tamarind Sauce
700g dried rice stick noodles (around 3mm width) (to make approx. 1.4kg cooked noodles)
600g peeled prawns or shredded chicken
10 spring onions, sliced
10 fried scrambled eggs
10 lime wedges to garnish
Optional: 50g crushed roasted peanuts