Prawn & broccolini Pad Thai

1. Mix tamarind paste, brown sugar, fish sauce, ginger and tomato passata in a small bowl.
2. Bring a medium saucepan of water to the boil. Cook rice noodles for 2 minutes or until just tender. Drain and toss in a small amount of oil to keep noodles from sticking together.
   
3. Heat oil in a large frying pan or wok over high heat. Cook shallots for 30 seconds or until golden and fragrant. Add prawns and broccolini and cook for 1-2 minutes or until prawns are starting to change colour and broccolini is becoming tender. Stir through tofu for 30 seconds. Push everything to one side of the pan, add eggs and allow to become slightly golden before mixing through other ingredients. Add noodles and sauce to the pan and toss until well coated. Remove from heat and work through bean sprouts and spring onion.
   
4. Divide Pad Thai between four serving bowls, and garnish with peanuts and coriander leaves. Serve with lime wedges.
   

Cooking Tip: Cook the rice noodles until they are very al dente, drain immediately and even run them under cold water if necessary. Noodles that are overcooked or clumping together have no where to hide in a good Pad Thai.

Nutrition Tip: In the past, there has been concern that prawns aren’t healthy for you because they contain relatively high amounts of cholesterol. The good news is that the cholesterol found in foods has a minimal effect on blood cholesterol in the body, which is actually affected more by saturated fats.