Classic Homemade Pad Thai

In a small bowl, beat the eggs with the sliced spring onions and a tablespoon of the fish sauce. Season with salt and pepper, set aside.

Using a small sieve, strain the tamarind into a separate bowl. Make sure to discard any pulp remains.

Add the palm sugar and the remaining fish sauce into the strained tamarind bowl. Mix well to dissolve the sugar. Set aside.

Heat 2 tablespoons of vegetable oil on a large wok over medium high heat. Add in the tofu cubes and fry until turn into golden brown on all of its sides. Remove them from heat and drain the excess oil using paper towel. Set aside.

Return the wok on the heat and add another tablespoon of oil. Add in the ginger, lemon grass, bird's eyes chilies, banana shallots and garlic. Cook them gently for a couple of minutes.

Add in the cleaned and deveined prawns and cook until they are just pink and nearly done. Then add in the tamarind mix.

Heat 2 tablespoons of vegetable oil in a large frying pan over a medium heat. Pour in the beaten eggs and swirl the pan. This to make the eggs coat the bottom of the pan and cook until you have a super-thin omelette. You will only need to cook this on one side, but make sure the base has a little color.

Remove the omelette from the heat and turn it out onto a plate. Slice it into strips and set aside.

Drain the noodles and add them to the wok with bean sprouts, dried shrimps, chives, coriander leaves and the reserved fried tofu. Stir in the strips of omelette and quickly toss all the ingredients together to heat through.

Remove from the heat and plate into a bowl. If desired, can garnish with lime wedges.