Prawn And Peanut Butter Pad Thai

1
Cook the noodles according to pack instructions. Set aside.
2
Whisk together the peanut butter, lime juice, fish sauce, soy sauce, brown sugar and tamarind sauce in a large bowl. Set aside.
3
Set a large frying pan or wok with the olive oil over a medium-high heat.
4
Add the prawns, garlic, carrot and spring onion to the pan. Sauté for 2-3 minutes, then push the prawns and vegetables to one side of the pan and add the eggs. Stir until scrambled then stir through the prawns and vegetables.
5
Add the noodles and sauce to the pan and stir so that everything is well coated. Cook for a further 2 minutes.
6
Divide among plates and top with the peanuts, herbs and lime wedges before serving.

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