Pad Thai

Ingredients

• 200g flat rice noodles
• 2 eggs
• 200g tofu or prawns
• 1 cup bean sprouts
• 4 garlic cloves
• 3 tbsp tamarind water
• 2 tbsp soy or fish sauce
• 2 tbsp jaggery or palm sugar
• 1/3 cup peanuts, crushed
• Lemon, spring onion

Method

1. Soak the noodles in hot water till bendy but still firm. Drain.
2. Sauce: tamarind, soy, jaggery, a splash of water. Taste — it should be equally sour, salty and sweet.
3. High heat: garlic, then tofu or prawns till coloured.
4. Push aside, scramble the eggs in the space.
5. Noodles and sauce in. Toss constantly 2 minutes.
6. Off the heat: bean sprouts, peanuts, spring onion. Lemon on the side.