Pad Thai

Main course: serves 2. Total time: 10 minutes.

It's impossible to get bored of this fried noodle dish as it throws out a different flavour with every mouthful and it takes a mere 3-4 minutes of rapid stir-frying in a wok to produce.

150g sen lek noodles, or rice noodles
1tbsp fish sauce
2tbsp lime juice
1/3tsp chilli powder
1 level tsp light brown sugar
2tbsp vegetable oil
2 garlic cloves, peeled and finely chopped
4 spring onions, trimmed and sliced
2 medium eggs
110g beansprouts
40g preserved turnip, chopped or shredded
2 heaped tbsp dried shrimps, coarsely chopped
40g salted peanuts, chopped
a couple of handfuls of coriander leaves
lime wedges, to serve

Place the noodles in a bowl, cover with boiling water and leave to soak for 5 minutes, then drain through a sieve and cool under running water.

Combine the fish sauce, lime juice, chilli powder and sugar in a small bowl. Heat the oil in a wok, add the garlic and stir until it just begins to colour, then add the onions, break in the eggs and stir after a couple of seconds.

Add the noodles, half the beansprouts and the preserved turnip and cook for a couple of minutes, tossing constantly to combine them. Add the remaining sauce, the shrimps, peanuts and remaining beansprouts, and cook for 1 minute longer.

Pile onto plates and scatter over the coriander. Lime wedges make the perfect accompaniment.