Pad Thai

Serves 4-6

Time 15 minutes

Ingredients

200g fresh pad thai noodles 

2 eggs 

100g firm tofu, cut into cubes

250g prawns, rinsed and dried

1 red chilli, chopped 

1 green chilli, chopped

1-inch ginger, peeled and chopped into matchsticks 

4 red shallots, coarsely chopped with a pinch of salt

1 bunch of spring onions, chopped, white and green separated

1 bunch of chives, chopped

1 cup bean sprouts

1 tbsp peanuts, roasted and coarsely crushed  

1 iceberg lettuce, thinly sliced

Lime wedges, to serve (optional) 

Extra virgin olive oil

Salt and pepper

For the Sauce

1 tbsp tamarind paste 

2 tbsp coconut sugar 

1 tbsp light soy

1 tsp white vinegar 

1 tbsp fish sauce

Method

For the sauce, combine all sauce ingredients in a bowl.

Heat large wok on medium-high heat. 

Add 2 tablespoons of extra virgin olive oil, spring onion, shallots, chillies, and ginger. 

Sauté for a few minutes or until soft.

Push the vegetables to the side and add 2 eggs. 

Season the eggs, then scramble before stirring through. 

Add prawns and tofu and stir fry for a few seconds. 

Add the noodles, spring onion, chives and bean sprouts. 

Season and stir to combine. 

Add the sauce and mix, ensuring the sauce coats everything evenly. 

Add the peanuts and lettuce and stir a few times to combine.

Serve and enjoy. Place lime wedges aside if desired.