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A classic fragrant stir fry noodle dish, this is MiMi's perfect Pad Thai

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INGREDIENTS

-400g fresh broad, flat rice noodles (ho fun) or 150g dried

- 4 tbsp Tamarind Juice

- 50ml fish sauce

- 50g palm sugar or soft darkbrown sugar

- 1 tsp chilli flakes

- 8 tbsp groundnut oil

- 1 tbsp dried shrimps

- 2 cloves garlic, finely chopped

- 100g firm tofu, cut into 1cm cubes

- 8 raw king prawns, peeled (tail left on) and deveined

- 2 large eggs

- 25g preserved radish, finely chopped

- small handful of dry-roasted peanuts, finely chopped

- 100g beansprouts, topped and ntailed

- 6 garlic chives, cut into 2.5c pieces

- To garnish lime wedges chilli flakes fish sauce

PREPARATION METHOD

1- If using fresh ho fun, carefully separate the noodles (they should come apart in 2.5cm strands) and set them aside, lightly covered with a damp cloth or clingfilm. If using dried ho fun, put them in a large heatproof bowl and generously cover with just-boiled water.

2- After a minute, untangle the noodles, then leave them to soak for a further 3 minutes until just pliable (ie bend rather than snap). Drain in a colander and rinse thoroughly under running cold water. Set to one side in the colander so that any residual water can continue to drain.

3- Combine the tamarind juice, fish sauce, sugar and chilli flakes in a small saucepan and heat on a medium heat for 5–6 minutes until the sugar dissolves. Set to one side.

4- Heat 4 tablespoons oil in a wok or deep frying pan on a high heat until it sizzles.

5- Add the dried shrimps and stir-fry for a minute until fragrant.

6- Add the garlic and stir fry for another 30 seconds until fragrant but not brown.

7- Add the noodles with 2 tablespoons water and stir-fry for 2–3 minutes until the water evaporates.

8- Next add the tamarind/fish sauce mix and stir-fry for 5 minutes until the noodles are al dente.

9- Push the noodles to the side of the wok and add the remaining 4 tablespoons oil to the cleared space.

10- With the heat still on high, fry the tofu and prawns for 2–3 minutes in the cleared space until the prawns turn pink.

11- Push to the side to join the noodles, then crack the eggs into the vacated space and scramble quickly.

12- Mix everything together gently, then add the radish, peanuts, beansprouts and chives.

13- Stir-fry for a minute until everything is combined and piping hot, then serve immediately on pasta plates, with forks and spoons.

14- Serve the garnishes on the side for people to help themselves.

TIPS AND TECHNIQUES

Make sure you have all your ingredients prepped and close to hand - you'll be cooking quickly over a high heat and if you take too long, that's when everything goes soggy and clumps together.

If you're using dried rice noodles, don't soak them for too long. You can also use cooked wheat noodles if you can't find rice - it won't be authentic, but it will still taste wonderful.

Dried shrimps and sweet preserved radish can be found in any Oriental supermarket, but it's not the end of the world if you omit them - they just add an extra kick of savoury and salt. Compensate with an extra tablespoon of good quality fish sauce - Vietnamese is best.

Garlic chives can be swapped with normal garden chives or spring onions.

If you can't eat peanuts, you can sprinkle with chopped macadamia nuts instead - again, not authentic but you'll get the desired crunch.