Prawn Pad Thai - samah eats

Begin by adding your rice noodles into a pot of boiling water and set a timer for 5 minutes. Once boiled, drain and then transfer the noodles to a bowl of cold water.
Finely chop your shallot and garlic cloves. Then roughly chop your nuts and set them aside.
Heat up the oil in a large wok on a medium-high heat, once heated add in your shallots and garlic. Keep the wok moving with a pushing and pulling action with the handle of the wok, alternatively keep the shallots moving by stirring continuously with a spoon. Stir-fry for 3 minutes.
Add in the brown sugar, red chilli flakes, sriracha, fish sauce, oyster sauce and tamarind paste. Continue to stir vigorously for another 2 minutes. Add in half the juice of 1 lime.
Add in the noodles, prawns, spring onion, beansprouts and a handful of the peanuts that we chopped at the start. Toss the noodles for 3 minutes or stir, if stirring be careful not to break up the noodles.
Push the noodles to one side of the pan and crack the eggs straight into the wok, with a spoon scramble them and then once they start to solidy, incorporate with he noodles. Toss until the egg has fully been mixed into the noodles and then remove from the heat.
Plate up and garnish with a lime wedge, the remaining nuts, chilli flakes and spring onion!