First, make the sauce by stirring together the oyster sauce, soy sauce, tamarind, fish sauce, half of the lime juice and the sugar. Taste and adjust the seasoning as needed; it should be a balance of sweet, salty, sharp and savoury. (Tip: it shouldn't be overly sweet, the sugar is there to balance the other flavours.)

Place the noodles in a large bowl and cover with boiling water. Leave to soak until tender, then drain and toss with a little oil to stop them sticking together.

Warm the vegetable oil in large frying pan set over a medium-high heat. Add the spring onions and broccoli and fry for 5-6 minutes, stirring occasionally, until charred and just tender. Add the sauce and heat it through before adding the prawns and cooking for 30 seconds. Then add the drained noodles.

Toss together until the noodles are coated in a rich, glossy sauce. Divide the noodles between the bowls and scatter over the Thai basil leaves, peanuts and squeeze over the remaining lime juice