- 1 For dried noodles, bring a large pan of water to the boil, add the noodles and turn the heat down to medium. Let them cook for 8 mins or so until tender, but still a little chewy. Then drain them in a sieve and rinse them under cold water. For fresh noodles, save them to add in at Step 3.
- 2 Place a wok over medium high heat and then add 1 tbsp of oil. Add the prawns and stir-fry for 1 min (or 2 mins if using raw prawns). Push the prawns to the side and crack the egg into the space. Let it start to set a little bit then break the yolk and stir-fry the egg. Then mix it up with the prawns.
- 3 Add the Pad Thai Paste to the pan and stir-fry for 1 min. Add the noodles (cooked and drained ones from before or fresh noodles, if using) and the Tamarind Sauce and stir well. Add most of the spring onions (keep a few for garnish later) and the bean sprouts and stir to mix. (Tongs really help here). Add the Thai Tomato Sauce and stir fry for 2 more mins.
- 4 Serve the Pad Thai with some crushed peanuts on top along with the rest of your spring onions. Squeeze a lime (if using) over everything.