Pad Thai - Canderel®

Ingredients

• 2-3tbsp rapeseed oil
• 225g/8oz firm tofu, cut into small cubes
• 100g/3 1/2oz raw prawns, roughly chopped
• 3 cloves garlic, peeled and finely sliced
• 1 x egg, lightly beaten
• 3tbsp fish sauce
• 2tbsp tamarind paste (loosen with a little water)
• 2tbsp Canderel Sugarly
• 200g/7oz rice noodles (use Thai flat ones if available) soaked in water for 20 mins
• Pinch of chilli flakes
• Bunch spring onions, trimmed and finely sliced
• 300ml/1/2 pint hot vegetable stock
• 370g pack beansprouts
• Juice of 1/2 lime
• Handful fresh coriander leaves