Classic Pad Thai is a very simple noodle dish, cooked with eggs, prawns, beansprouts and tofu. You can also add a variety of vegetables, making the dish even healthier. I like to do it by the seasons- broccoli in the winter and green beans in the summer.
Cook the noodles, following the pack instructions. When cooked, drain and keep to one side.
Meanwhile, make the Pad Thai sauce by mixing the tamarind paste, sugar and fish sauce in a small bowl. Keep to onside.
Heat 1 tbsp. of oil in a wok, on medium to high heat. Add the garlic and shallots and fry for a few minutes before adding the shrimps or prawns, tofu and noodles. Fry for 3 more minutes, then add the Pad Thai sauce, making sure everything is well combined and cooked through.
Try one of the noodles to check they have the right texture. If they're a bit too firm, add a few tbsp. of boiling water, stir, check again and repeat if necessary.
When you're happy with the noodles, make a hole in the center, pushing the noodles up the sides of the wok. Pour in the remaining 1/2 tbsp. of oil and stir in the eggs, with the salt and pepper, and make scrambled eggs. If you wok is not large enough to do this, use another frying pan and make the scrambled eggs, then add it to the noodles.
Add the beansprouts, soy sauce and lime juice. Fry for a few minutes, and then arrange the noodles on a large plate or individual plates.
Sprinkle with the chopped peanuts, spring onions, coriander, chili flakes and a lime wedge.
