Takeaway at home: perfect Pad Thai

The classic Thai dish is an Aussie favourite and its combination of noodles, prawns and the sweet, salty and tangy sauce can be made at home easily. Pad Thai SERVES 4 PREP AND COOK TIME 30 MINUTES ¼ cup (75g) tamarind purée (see Test Kitchen tips)

2 tablespoons grated palm sugar ⅓ cup (80ml) sweet chilli sauce

⅓ cup (80ml) fish sauce

300g dried rice stick noodles 16 (500g) uncooked medium prawns 2 cloves garlic, chopped coarsely 2 fresh small red chillies, chopped coarsely

2 tablespoons dried shrimp (see Test Kitchen tips)

1 tablespoon grated fresh ginger 1 tablespoon peanut oil

250g minced pork

3 eggs, beaten lightly 4 green onions (green shallots), sliced thinly, white and green parts separated 1 cup (80g) bean sprouts, trimmed ¼ cup (35g) coarsely chopped roasted unsalted peanuts

⅓ cup fresh coriander leaves

1 lime, cut into wedges 1 Combine tamarind, sugar and sauces in a small bowl.

2 Place noodles in a large heatproof bowl; cover with boiling water. Stand for about 5 minutes or until just tender; drain.

3 Shell, devein prawns, leaving tails intact. 4 Blend garlic, chilli, shrimp and ginger in a food processor until a paste forms.

5 Heat oil in a large wok or large frying pan; stir-fry garlic paste until fragrant. Add pork; stir-fry until just cooked. Add prawns; stir- fry for 1 minute. Add egg; stir-fry until egg just sets. Add noodles, tamarind mixture, green onion (white part only) and sprouts; stir-fry, tossing gently to combine.

6 Remove wok from heat. Add remaining green onion with peanuts and coriander. Serve with lime wedges. Not suitable to microwave or freeze.