Gluten-free tamarind prawn pad thai

Ingredients

For 1 serving

• Rice noodles70 g
• Shrimp110 g
• Eggs1
• Bean sprouts60 g
• Spring onions1
• Tamarind15 g
• Fish sauce2 teaspoons
• Brown sugar1 teaspoon
• Peanuts10 g
• Peanut oil2 teaspoons
• Lime0.3

Contains: nuts, eggs, shellfish, fish,

Method

1. Put the rice noodles in a bowl, cover with lukewarm water and soak for 15 minutes, until pliable but still firm: they finish cooking in the pan. Drain.
2. Meanwhile dissolve the tamarind in 3 tablespoons of hot water, mash and strain it; mix with the fish sauce and brown sugar.
3. Peel and dry the prawns, rinse the bean sprouts, cut the spring onion into short lengths, roughly chop the peanuts and cut the lime into a wedge.
4. Heat the groundnut oil in a wok or frying pan over high heat and stir-fry the prawns for 2 minutes, until pink; push them aside, crack the egg into the empty space and scramble for 30 seconds, until set.
5. Add the noodles and sauce and toss for 2 minutes with tongs, until the noodles are soft and have soaked up the sauce; add the bean sprouts and spring onion and toss for 30 seconds.
6. Serve with the peanuts and the lime wedge to squeeze over.