Chicken Swap
If swapping the prawns, use 250g diced chicken breast or 200g firm tofu. Cook the chicken first until golden and cooked through before continuing with the recipe. Tofu works best when pressed dry and fried until crisp before adding back to the noodles.

Prawns
Raw king prawns give the best texture, but cooked prawns can be used for a quicker version. Add them at the end with the sauce just long enough to heat through so they don’t overcook.

Ready to wok noodles make this much quicker and help keep it weeknight friendly. If using dried noodles instead, cook according to packet instructions before adding to the pan.

Tamarind gives the sauce its classic tangy Pad Thai flavour, but the recipe will still work without it. Add an extra squeeze of lime and a tiny splash more rice vinegar for a similar balance.

For extra heat, add chilli flakes or sliced fresh chilli before serving.