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Get yourself in the mood with Prawn Pad Thai!

Ingredients

* 1 tbsp dried shrimps (optional)
* 200g small fresh prawns, peeled
* 100g dried rice stick noodles
* 3 tablespoons of vegetable oil
* 2 eggs, lightly beaten
* 2 garlic cloves, smashed
* 100g bean sprouts, rinsed
* 2 spring onion greens, chopped into 3cm/1in lengths

* 3 tablespoons Thai fish sauce
* 1 tablespoon tomato ketchup
* 2 tablespoons of lime juice
* ½ tsp dried chilli flakes or cayenne
* 1 tablespoon palm/brown sugar
* 2 tablespoons roasted peanuts, crushed
* 2 coriander sprigs
* 1 lime, quartered

Preparation method

1. Grind the dried shrimps to a fluffy powder in an electric grinder.
2. Cover noodles with boiling water and leave for 15 minutes or until al dente. Rinse in cold water and drain, then use 1 tsp of oil to coat your hands and run them through the noodles to help prevent sticking.
3. To make the omelette, heat 1 tbsp of the oil in a wok and swirl to coat the surface. Pour in the beaten eggs and swirl to make a very thin omelette. Run a knife around the edge, turn out, slice into strips and set aside.
4. To cook the noodles, add remaining oil to the wok and heat. Add the garlic and the prawns and toss over high heat. Set the prawns aside.
5. In turn, add the noodles, omelette strips, bean sprouts, spring onions, shrimp powder, fish sauce, ketchup, lime juice, chilli and sugar, tossing constantly over high heat.
6. To serve, scatter with crushed peanuts, coriander leaves and limes.

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