Pad Thai is one of Thailand's most popular and well-known dishes. Soft rice noodles are wok-fried with shrimp and eggs, tossed with traditional Thai seasonings, scallions and bean sprouts, then garnished with roasted peanuts and cilantro to serve.

6½ oz (200g) dried rice stick noodles

3 tablespoons fish sauce

1 tablespoon soy sauce

3 tablespoons lime juice

2 teaspoons brown sugar

3 tablespoons canola or peanut oil

12 uncooked shrimp (prawns)—peeled and deveined (tail left intact)

3 cloves garlic—finely chopped

1 small fresh red chili—deseeded and finely sliced

2 eggs—lightly beaten

2 scallions (spring onions)—finely sliced on the diagonal

3 cups bean sprouts

3 tablespoons crushed roasted peanuts

3 tablespoons fresh cilantro (coriander) leaves

Fresh lime wedges to garnish

SOAK the noodles in boiling water for 10 minutes, rinse under cold water and drain well. MIX together the fish sauce, soy sauce, lime juice and brown sugar in a small bowl until well combined. HEAT a wok over a high temperature until very hot. ADD 1 tablespoon of oil and stir-fry the shrimp for 1½ to 2 minutes until just cooked and pink. REMOVE the shrimp from the wok and set aside on a plate. HEAT the remaining 2 tablespoons of oil in the hot wok and stir-fry the garlic and chili for 30 seconds. ADD the drained noodles and stir-fry 30 seconds. PUSH the noodles to the side of the wok, add the eggs and cook until they start to set then stir through the noodles. ADD the sauce mixture and stir-fry 30 seconds. REMOVE from the heat and toss through the scallions, bean sprouts, and 2 tablespoons each of peanuts and cilantro leaves until thoroughly combined (being careful not to break up the noodles). SERVE on plates garnished with the reserved peanuts and cilantro leaves on top and lime wedges on the side for squeezing.

Variation: Replace the shrimp with chicken or tofu.

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