This was “I could eat it again right now” levels of good.

I’ve had countless bowls of ok-to-disappointing pad Thai over the last few years – mostly takeaway of late. Most have very overcooked noodles, lots are just plain flavourless, even with the sad little lime wedge squeezed over.

This recipe was great, and will go in regular rotation. I added baby corn in long strips for some crunch as I’m the only beansprout fan in the house, and it was actually a great addition. Just prawns in this one, as I had the end of a bag of raw ones in the freezer that needed using. Worked perfectly.

I also added an ridiculously enormous amount of beansprouts to my bowl a few seconds after snapping this, along with lots of hot sauce and half a lime. Super filling, not at all oily or stodgy, and no carb-cannonball in the belly afterwards.

I’m never going to get this as takeaway again. Once the prep is done it takes literally five minutes to cook, and tastes fab. Only question now is whether or not I should invest in a wok again?