Prepare the Noodles and Sauce: Place the rice noodles in a large bowl and cover with hot (not boiling) water. Let them soak for about 15-20 minutes, or according to the packet instructions, until they are pliable but still have a firm bite. They will finish cooking in the pan. While they soak, make the sauce. In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, rice vinegar, chilli flakes, and warm water until the sugar has completely dissolved. Set aside.

Drain the Noodles: Once the noodles are ready, drain them well and rinse briefly with cool water to stop them from sticking. Toss with a half teaspoon of oil to prevent clumping.

Cook the Proteins: Heat 1 tbsp of oil in a large wok or frying pan over a medium-high heat. Add the sliced chicken and stir-fry for 3-4 minutes until it's cooked through and lightly golden. Remove the chicken from the pan and set it aside. Add the prawns and cook for 1-2 minutes until they turn pink and opaque. Remove and set aside with the chicken. This prevents them from overcooking.

Sauté the Aromatics: Add the remaining 1 tbsp of oil to the pan. Add the shallots and garlic and stir-fry for about 1 minute until fragrant. If you're using tofu, add it now and fry for 2-3 minutes until golden on all sides.

Add Noodles and Sauce: Add the drained noodles to the wok along with the prepared Pad Thai sauce. Toss everything together continuously for about 2-3 minutes, using tongs or two spatulas, until the noodles have absorbed most of the sauce and are tender.

Scramble the Egg: Push the noodles to one side of the pan. I find this gives the egg the perfect space to cook. Pour the beaten eggs into the empty space and scramble them until just set, which usually takes about a minute. Then, mix the scrambled egg into the noodles.

Combine Everything: Return the cooked chicken and prawns to the pan. Add the spring onions and half of the beansprouts. Toss everything together for 1-2 minutes to heat through and combine all the flavours. The beansprouts should still be crisp.

Serve Immediately: Divide the Pad Thai between four plates. Garnish generously with the chopped peanuts, fresh coriander, the remaining fresh beansprouts, and a wedge of lime on the side for squeezing over.