Vegetable pad Thai recipe

1 bunch spring onions, sliced

2 tbsp tamarind paste

1 tbsp fish sauce

2 tsp palm sugar

5 tbsp pad Thai sauce

2 tbsp rice bran oil

1 clove garlic, peeled and chopped

1 red chilli, deseeded and finely chopped

2 medium carrots, cut into thin strips

1 red pepper, deseeded and cut into thin strips

150g baby corn, halved

2 medium eggs, beaten

200g bean sprouts

2 tbsp blanched peanuts, toasted and roughly chopped

4 tbsp freshly chopped coriander

4 lime wedges