Bancha Poomcha-Em's Pad Thai Noodles Serves 4 Ingredients 12oz dried flat rice noodles (also called rice stick') 8-12 tiger prawns, fresh or thawed if using frozen 3 shallots, sliced 2 fresh green chillies 2 eggs 1 cup bean sprouts 1 cup snow peas (Chinese peas) 1/4 cup of ground or finely-chopped peanuts (unsalted) 3 spring onions, finely sliced 1 cup fresh coriander, roughly chopped 3 tbsp peanut, coconut or other vegetable oil for frying Sauce 1 tbsp fish sauce 2 tbsp light soy sauce 2 tbsp lime juice 2 tbsp sugar 1/2 tbsp tamarind paste mixed with half a cup of water 3 tbsp tomato ketchup Method Boil the rice noodles until soft (5-6mins). Drain and toss with 1tbsp oil to keep from sticking (or rinse with cold water). Mix all sauce ingredients together in a cup.

Set aside. Place remaining oil in wok. Over medium high heat, stir-fry shallots and chillies until fragrant (about 1 min). Add prawns and fry until pink (1-2 mins).

Add snow peas and stir-fry another minute until bright green. Clear a space in the centre of the wok. Crack eggs into it and stir-fry until cooked. Add noodles and sauce, then stir-fry, lifting and turning the noodles to combine all ingredients (1-2 mins). Taste for saltiness. If not salty enough, add up to 2tbsp fish or soy sauce.

Remove from heat and add bean sprouts, mixing well to combine (note that bean sprouts should retain some of their crunchiness). To serve, place noodles on a platter.

Sprinkle with spring onions, ground peanuts and coriander. Place wedges of fresh lime on the side.