Pad Thai with Pork

For pork pad thai, mix the sauce first: in a bowl stir the tamarind paste, fish sauce and cane sugar until the sugar fully dissolves.

Cover the rice noodles with almost boiling water in a bowl and let them soften for about 8 minutes. Then drain and rinse them briefly under cold water.

Trim the pork tenderloin and slice it against the grain into thin strips. Season the strips lightly with salt.

Cut the spring onion and separate the white part from the green. Slice the white into rings and the green into longer diagonal pieces.

Chop the garlic finely, roughly crush the peanuts and beat the eggs with a pinch of salt.

Pick over the bean sprouts and rinse them. Halve the chilli lengthwise, remove the seeds and cut it into thin strips.

Heat the wok with a little oil over high heat. Pour in the beaten eggs, stir them into a soft scramble and then push them aside onto a plate.

Add the remaining oil to the wok, toss in the white part of the spring onion with the garlic and stir-fry for about 20 seconds until fragrant.

Add the pork strips and sear them over high heat until golden and still juicy inside.

Add the drained noodles, pour over the prepared sauce and stir energetically until they soak up the liquid and start to glisten.

Stir in the bean sprouts, the green spring onion, half of the peanuts and the chilli. Finally return the eggs and warm everything through briefly.

Divide the finished pad thai into bowls and scatter the remaining peanuts on top.

Add a lime wedge to each portion, which you squeeze over the dish just before eating for a fresh tang.