Step 1

Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes or until tender. Refresh under cold running water. Drain well.

Step 2

Combine the water and tamarind in a bowl.

Step 3

Heat 1 teaspoon of the oil in a wok over high heat until just smoking. Pour the egg into the wok and swirl to cover the base. Cook for 2-3 minutes or until golden underneath and just set. Turn onto a clean work surface.

Step 4

Heat the remaining oil in the wok until just smoking. Add the garlic and shallots, stir-fry for 30 seconds or until aromatic. Add the chicken and stir-fry for 3-4 minutes or until just cooked. Add the prawns and noodles and stir-fry for 1-2 minutes or until heated through. Add the tamarind mixture, sugar, lime juice and fish sauce and stir-fry for 1 minute or until well combined. Add the bean shoots and toss until just combined. Remove from heat.

Step 5

Cut the omelette into thin slices. Spoon the pad Thai among serving plates. Sprinkle with peanuts, coriander and chilli. Top with omelette strips.