Thai-Spiced Shrimp Pad Thai

1. Soak the rice noodles in warm water for 10-15 minutes until softened but still slightly firm. Drain and set aside.
2. In a small bowl, mix the fish sauce, tamarind paste, soy sauce, brown sugar, and lime juice. 
3. Heat 1 tbsp oil in a wok over high heat. Toss in the prawns with the Thai Seasoning and stir-fry for 2-3 minutes until cooked through and slightly charred. Remove and set aside.
4. Add the remaining oil, then fry the garlic and shallots for 30 seconds until fragrant. Push them to one side and pour in the beaten egg. Scramble quickly, then mix everything together.
5. Throw in the drained noodles, followed by the sauce. Toss everything together over high heat until well coated.
6. Add the beansprouts, spring onions, and most of the crushed peanuts. Stir-fry for another minute before adding the prawns back in.
7. Add the Pad Thai to warm plates, scatter over the remaining peanuts, fresh coriander, and lime wedges.

You can also:

• Add a splash of fish sauce right at the end for that classic Thai wok aroma.
• Swap prawns for chicken, tofu, or a mix to vary the flavours
• Serve with extra Sriracha and pickled chillies on the side - the ultimate street food experience!