Thaw the tiger prawns in a bowl filled with water.

Fill another bowl with lukewarm water and soak the rice noodles in it.

In the meantime, move on to the next step.

Rinse the bean sprouts.

Chop the onions and garlic.

Cut the lime into quarters.

Measure out the oil.

Measure out the water.

Coarsely crush the peanuts in a mortar or mini chopper.

Crush the palm sugar.

Mix fish sauce, tamarind juice, vinegar, and the crushed palm sugar in a pot.

Place the pot on the stove and let it boil while stirring.

Clean and prepare the tiger prawns once they are thawed.

Remember to remove the black vein.

Place your wok on the stove and turn it on full heat. If you don't have a wok, you can use a large pan instead. It's just important that it has a non-stick coating.

Pour the oil onto the very hot pan.

Put the chopped garlic and onions into the hot oil.

Let it turn golden.

Now add the tiger prawns to the pan. Prawns become tough and rubbery if cooked too long. I prefer to cook them slightly under - they remain wonderfully soft and tender!

Add the rice noodles and let them fry. Rice noodles tend to clump together very easily during cooking, and here you use the water you measured earlier to continuously pour a little on the noodles while using a spatula to separate them.

Push the entire delightful mixture to one side of the pan.

Crack the eggs onto the empty side of the pan.

Stir the eggs as they cook. The yolks should break, but the yolks and whites do not need to be mixed into a completely uniform mass: small yellow and white pieces of egg should be visible :-)

Add the Pad Thai sauce and mix everything together.

Finally, add the bean sprouts and turn off the heat.

Enjoy your meal :-)