Fresh Pad Thai from Scratch

Pad Thai Sauce
1 ½ tablespoons Tamarind Paste
1 long red Chilli, chopped
3 tablespoons Fish Sauce
3 tablespoons Caster Sugar
1 cup boiling water

Pad Thai
2 carrots, sliced
½ bunch broccolini,
200g seafood extender
250 grams prawns
1 fish fillet, cut into bite sized pieces
2 tablespoons of garlic
¼ packet Vermicelli Rice noodles
¼ packet Pad Thai noodles
2 eggs
½ packet bean sprouts
Handful of nuts, crushed
1 lemon, cut up

Soak the Vermicelli Noodles and Pad Thai noodles in boiling water until soft, but are still slightly firm
Prepare Sauce and remove noodles from water.
Add more sugar to sweeten sauce or chilli to make hotter to suit taste.
Cook fish and prawns in garlic, in frypan
Add seafood extender, carrots, broccolini, and bean sprouts
Cook until vegetables have softened slightly,
Shift all to side of pan and crack the eggs into it, scrambling them
Mix cooked eggs into rest of mixture and add drained noodles,
Warm noodles and cover with sauce
Toss all around in pan,
Serve with crushed peanuts and a squeeze of lemon on top.

Serving Size: Makes minimum 8 serves