Pad Thai with wild prawns | Marine Stewardship Council

Ingredients

• 3 tbsp tamarind paste
• 2 tbsp brown sugar
• 6 tbsp fish sauce
• 250g / 9oz flat rice noodles
• 400g / 14oz medium-sized MSC certified raw prawns (shrimp), deveined
• 4 free range eggs (RSPCA approved), lightly beaten
• 2 garlic cloves, finely chopped
• 1 small shallot, finely chopped=
• ½ red chilli (chile), deseeded and finely chopped
• ½ head of pak choi (bok choy), roughly chopped
• 100g / 4oz bean sprouts
• 2 spring onions (scallions), trimmed and finely sliced
• 4 tbsp finely chopped unsalted peanuts
• 1 lime, cut into wedges
• handful of coriander (cilantro) leaves, finely chopped
• groundnut (peanut) oil, for frying