This is a quick and easy recipe to follow and try at home. It’s perfect as a midweek one-pot wonder. What I love about this dish is its versatility: it works with either chicken, prawn, tofu or all of them together. It’s also a great dish for introducing Thai food to people who haven’t tried it before. It’s very child-friendly, too – my kids love it.

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 2

100ml grapeseed oil

12 raw prawns

60g firm tofu, diced

20g turnip, chopped

½ red onion, sliced

2 eggs

140g thick rice noodles, soaked

100ml vegetable stock

8 tbsp pad thai sauce (either bought, or made from 3 tbsp tamarind paste, 60ml water, 40g palm sugar, 2 tbsp fish sauce and 2 crushed garlic cloves)

140g beansprouts

20g spring onions, sliced

1 lime, cut into wedges

1 red chilli, sliced

4 sprigs fresh coriander

2 tbsp peanuts, crushed

Soak the rice noodles in warm water until they are soft. Drain and set aside.

Heat the grapeseed oil in a wok over a high heat until it starts to smoke (this will happen very quickly). Carefully add the tiger prawns to the wok and cook until pink, stirring all the time.

Add the chopped turnip, diced tofu and red onion and cook for one minute.

Crack the egg into the wok and stir fry until the egg is cooked, which should take about one minute.

Add the noodles, pad thai sauce and the stock then bring back to the boil, which should take approximately four minutes. Stir in the beansprouts and spring onions and cook for another minute.

Serve and garnish with the lime, red chilli, fresh coriander and crushed peanuts.

Pranee Laurillard is one of the co-founders of the Giggling Squid chain