Pad Thai

Sauce: Combine ingredients in a saucepan and bring to a boil, then simmer until the sugar has dissolved. Strain. Adjust sweetness, saltiness and texture with sugar, fish sauce and water. Makes sauce for 4-6 servings. Can be kept refrigerated at least a couple of weeks.

Cut the chives to the same length as the bean sprouts.

Heat a wok on high heat and add some peanut oil.

Crack in the egg on one side of the pan, breaking the yolk.

Add the protein on the side of the egg and stir fry while the egg cooks.

Add the carrot and stir fry briefly, before breaking up the egg and stir frying everything in the pan together.

Add the noodles, stir-fry briefly, then pour in the sauce and stir-fry until the sauce is evenly distributed and the noodles are cooked through adding some water if it becomes too dry.

Add the bean sprouts, peanuts and chives and stir fry for a few moments.

Serve with fresh coriander, crushed peanuts, chilli flakes, sugar, soy sauce and fish sauce on the side as condiments.