Pad Thai

Soak the rice noodles in cold water for half an hour. Beat the eggs and set aside Mix the sauce with the tamarind paste. Heat the sunflower oil in a hot wok; when it is very hot, add the prawns and cook until golden brown. Add the mixed boletus mushrooms and the tamarind sauce mixture, followed by the drained noodles. Sauté for a few minutes, then add the beaten eggs and stir well until set. Serve with ground peanuts, coriander leaves and lime to garnish the dish