Step 1

Cook noodles to packet instructions; once cooked drain and place in a large bowl with cold water to stop them from cooking and prevent them from sticking together.If using straight to wok noodles there is no need for this step.

Step 2

Place all the pad thai sauce ingredients in a bowl, give a good stir and place to one side.

Step 3

Prepare all the vegetables before starting to cook. Separate the coriander (cilantro) leaves and stems. The stems are to use during cooking, save the leaves for garnishing.

Step 4

Add ½ of the sesame oil, cook the prawns over medium heat for 2-3 mins on each side, remove and set aside. Add remaining ½ of sesame oil in the wok.

Step 5

Cook the shallots, garlic, chillies and coriander stems cook for a few minutes over medium-high heat until shallots are golden.

Step 6

Push the ingredients to the edges of the wok, add the whisked eggs leave them to sit for 2 mins. Then scramble the eggs and mix in with the ingredients from around the side of the wok.

Step 7

Add the cooked noodles to the wok, using tongs makes it easier to mix the ingredients together.

Step 8

Add the pad thai sauce, cooked prawns and bean sprouts. Flip all together with tongs until well combined and heated through.

Step 9

Serve with a combination of your choice of toppings.I like a sprinkle of crushed peanuts, spring onions, extra chilli, a wedge of lime, and extra soy sauce.