Prawn pad thai

• 250gFlat rice noodles
• 3 tbspFish sauce
• 1 tbspSoy sauce
• 1 tbspSugar
• 2Limes
• 2 clovesGarlic
• 4Spring onions
• 1Red chilli
• 50gRoasted peanuts, roughly chopped
• 15gFresh coriander
• 2 tbspVegetable oil
• 230gRaw king prawns
• 2Eggs
• 150gBeansprouts

Plus salt, pepper and water.

Method

1. 1

   Boil the kettle. Put the noodles in a bowl, cover with the just-boiled water and leave for 8 minutes, or as the packet says, until soft with a little bite. Drain and rinse under the cold tap.

   12 min, mostly hands-off

2. 2

   Meanwhile, mix the fish sauce, soy sauce, sugar and the juice of 1 lime. Slice the garlic, spring onions and chilli, keeping the white and green parts of the onions apart. Roughly chop the peanuts and coriander, and cut the other lime into wedges.

3. 3

   Heat the oil in a wok over a high heat. Stir-fry the garlic and white spring onion for 30 seconds, then add the prawns and cook for 2 minutes until pink.

4. 4

   Push everything to one side, crack in the eggs and scramble them until just set.

5. 5

   Add the noodles and sauce and toss for 2 minutes, until the noodles have soaked it up. Add the beansprouts and most of the green spring onion for a final minute.

6. 6

   Serve scattered with the peanuts, chilli, coriander and the rest of the spring onion, with lime wedges for squeezing.