Easy pad Thai noodles

Method

1. Prepare the noodles first so you can stir-fry everything quickly at the end. Put the noodles in a large bowl and pour over boiling water to cover. Leave to soften for 10 minutes. Drain and rinse in cold water, then toss with 1 tsp of the oil.
2. Meanwhile, mix together all the sauce ingredients in a medium bowl. In another bowl, beat the eggs with the soy sauce.
3. In a frying pan, heat 1 tsp of the oil, pour in the eggs and cook for a minute or so to make a large, thin omelette. Flip over, cook for a further few seconds, then slide onto a board and slice into pieces.
4. Heat 2 tsp of the oil in a wok and stir-fry the tofu for 5-6 minutes over a medium-high heat until golden. It will break up a little but don’t worry too much about that. Remove with a slotted spoon to a paper towel-lined plate or add it to the sauce (see tip).
5. Add another tsp of the oil to the wok and add the chicken and prawns, if using. Stir-fry for 3-4 minutes until cooked through. Remove to a plate.
6. Add the remaining oil to the wok and, when it’s very hot, add the noodles and stir-fry until piping hot, then add the garlic and stir-fry for 1 minute. Add the sauce, prawns and/ or chicken, if using, the cayenne pepper or chilli and the ground dried shrimps (optional). Toss over the heat, then add the tofu and beansprouts. Toss together until the noodles are coated. Throw in the spring onions and chopped omelette, giving it all a final toss before transferring to a platter. Top with coriander and serve with lime wedges and extra chopped peanuts.

Recipe taken from Asia Light by Ghillie James (RRP £15.99, Kyle Books)