Pad Thai (Thai Stir-Fried Noodles)

Ingredients
(Serves 2-3)
250g (9oz) dried medium rice noodles
4 tbsp sunflower or vegetable oil
3 garlic cloves, peeled and finely chopped
4 spring onions, sliced
1 egg, lightly beaten
½ tsp chilli flakes, or 1 small fresh chilli, deseeded and chopped
3-4 tbsp fish sauce
1 ½ tbsp caster sugar
Juice of ½ lemon
110g (4oz) small peeled cooked prawns
85g (3oz) beansprouts
4 tbsp roasted unsalted peanuts, finely chopped
A handful of roughly chopped coriander

Method
Prepare the noodles according to packet instructions, and drain thoroughly.

Heat the wok over a high heat until it begins to smoke. Add the oil, swirl briefly, then add the garlic and half of the spring onion. Stir-fry for a few seconds until the garlic begins to brown. Break in the egg and cook for a few seconds, stirring, until it begins to set.

Tip in the noodles and stir well, scraping down the sides and underneath so that they mix evenly with the egg.

Now add the remaining ingredients in the order they are given (except the coriander), stir-frying the noodles briefly between each addition - it’s easier to turn and toss them with a pair of forks, than with the spatula. When you get to the peanuts, add just half of them to the pan. Toss and stir-fry everything together for another 30 seconds or so.

Divide the noodles between two or three bowls or plates and top each portion with some of the remaining peanuts and spring onions and the coriander.