Easy Pad Thai

Make the sauce: combine tamarind paste, fish sauce, light brown sugar, and dark soy sauce in a small non-stick pan and bring to a boil.

Soak the rice noodles in hot water for 4 minutes, then drain.

Heat 1 tsp of the oil in a frying pan over high heat, cook the prawns for about 1 minute until done, and set aside.

Heat the remaining oil in a large non-stick pan or wok over high heat. Add the red onion and stir‑fry for 20 seconds.

Add the tofu and stir‑fry for 2 minutes until the onions turn slightly golden.

Add the garlic and stir‑fry for 10 seconds until fragrant.

Add the noodles and stir‑fry for 1 minute.

Add the bean sprouts and spring onions and stir‑fry for another minute until slightly softened.

Pour in the prepared sauce and stir‑fry together for 1 minute until fully combined.

Push the noodles to one side of the pan, add the whisked eggs, and cook, stirring occasionally, for about 1 minute until set.

Return the prawns to the pan, add half the crushed peanuts and the lime juice, and toss everything together.

Serve the Pad Thai topped with the remaining peanuts and lime wedges.