Classic Pad Thai

Method

1. In a wok, combine the sauce ingredients and stir fry until fragrant and the palm sugar has dissolved. Check for seasoning and adjust by adding more tamarind or palm sugar.
2. Boil the rice noodles until they are a little under cooked before draining the water and shocking the noodles in cold water. Set aside.
3. Add in the noodles and another tablespoon of vegetable oil and continue to cook for another 2 mins before adding in 3 to 4 tbsps of the sauce.
4. Cook for another minute before returning in the chicken and prawns and frying for few mins. Push all of the ingredients in the wok to one side and then place some vegetable oil in to the gap before cracking in a egg. Scramble the egg and continue to cook it for a few seconds before mixing it in with the rest of the other.