Easy Pad Thai

3 cloves garlic
4 spring onions
200 g (6 1/2 oz) beancurd
300 g (10 oz) soy bean sprouts
100 g (3 1/2 oz) prawns, peeled
300 g (6 1/2 oz) rice noodles
6 tb oil
2 eggs
2 tb rice vinegar
3 tb sugar
2 tb light soy sauce
2 tb fish sauce

Takes 40 minutes
Dice beancurd, wash soy bean sprouts, cut spring onions into 2 cm long pieces, chop garlic.
In pot bring water to boil and simmer noodles for five minutes. Drain noodles and wash with cold water.
Heat oil in a wok or a pan. Add garlic, spring onions, prawns and beancurd and stir-fry two minutes.
Push to one side and quickly add beaten eggs. Once they begin to set, gently scramble them. Stir eggs and beancurd.
Add noodles, bean sprouts, vinegar, sugar, soy sauce and fish sauce and stir well.