A Pad Thai is best made is a large, flat surfaced pan, I used a wok to make it. Take the rice noodles and soak them in water in a medium sized bowl. Heat one tablespoon of oil in the wok on high heat and throw in the prawns and tofu and mix well. As soon as the prawns turn slight pink, using a slotted spoon push them on one side of the pan.
Put in the remaining oil, let it heat up and throw in the egg. Gently scramble it, mix the prawns and tofu back in the centre of the pan, with the egg.
Take your pre-soaked rice noodles and throw them in the wok along with a splash of water. Mix well then add all the ingredients of the sauce, mix well again. Take care not to over cook this dish.
Plate it out quickly, garnish with bean sprouts, coriander, red chilli flakes and crushed peanuts. Throw in some lemon wedges and you are ready to eat.