Prawn Pad Thai Noodle Stir Fry

Drain the prawns on kitchen paper. Peel and finely slice the shallots. Peel and chop the carrot into matchsticks. Chop the zucchini into matchsticks. Finely slice the spring onion. Peel and crush the garlic. Peel and grate the ginger. Slice the sugar snap peas on the diagonal.

In a bowl, combine the soy sauce, sweet soy sauce, tamarind paste, brown sugar, honey and the juice of half of the limes. Slice the remaining limes into wedges. Add the eggs to a bowl and beat them lightly. Add the rice noodles to a large bowl and cover them with boiling water. Leave to soak for 5 min.

Heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the prawns and cook with a pinch of salt for 2-3 min until pink and cooked through (see pro tip). Transfer the prawns to a plate and set aside.

Return the pan to the heat with another drizzle of oil. Add the carrot, shallots, zucchini, spring onion (reserve some green slices for garnish), garlic, ginger and sugar snap peas. Fry for 2 min. If you're cooking for 3 or 4 people, use two pans.

Add the eggs and fry for 1-2 min, scrambling the eggs with a spatula as you go. Drain the noodles and add them to the stir-fry. Add the sauce and prawns. Stir-fry for a final 1-2 min.

Divide the stir-fry among plates. Garnish with the remaining spring onion, salted peanuts, a pinch of chilli flakes (spicy!) and the lime wedges.