Pad Thai

Begin by placing the rice noodles in a large heatproof bowl. Gently pour freshly boiling water over them, ensuring they're fully submerged. Allow the noodles to soften and swell for about 4 minutes until they are pliable yet still have a slight bite. Drain thoroughly and refresh under cold running water to stop the cooking process and keep them from sticking together. In a small bowl, stir together the freshly squeezed lime juice, fiery cayenne pepper, rich muscovado sugar, and pungent fish sauce. Mix these ingredients well to create a vibrant sauce that balances spicy, sweet, and savory notes. Have all your other components prepped and ready near the stove, as this stir-fry moves quickly. Heat vegetable oil in a large frying pan or wok over medium-high heat. Once shimmering hot, add the tiger prawns and cook just until warmed through and lightly pink, preserving their tender texture. Next, toss in the finely sliced spring onions and drained noodles, stirring to combine and coat everything in the fragrant oil. Pour the zesty lime juice mixture over the noodles and prawns, tossing continuously to infuse the flavors evenly. Then, fold in the crisp bean sprouts and half of the chopped peanuts and fresh coriander, stirring gently. Let the mixture cook for an additional minute, just long enough for everything to be warmed and harmonized. Transfer the Pad Thai to a large serving dish, mounding it attractively. Scatter the remaining peanuts and coriander leaves over the top for added crunch and herbaceous brightness. Serve immediately with lime wedges on the side for extra zing, and offer sweet chilli sauce as a delicious dipping accompaniment. Tips: To prevent noodles from clumping, ensure they are well rinsed in cold water and drained properly. Adjust the cayenne pepper to your preferred heat level, and feel free to garnish with extra lime or chopped chillies for an added kick. Freshness of ingredients, especially the prawns and herbs, really elevates the dish's authentic taste.