150g/5oz fresh beansprouts
3 red bird's-eye chillies, de-seeded, finely chopped
75ml/3fl oz sweet chilli sauce
2 tbsp chopped fresh coriander
2 garlic cloves, chopped
2 garlic cloves, finely chopped
3cm/1¼in piece fresh ginger, peeled, finely sliced
1 tbsp chopped fresh ginger
¼ tsp ground white pepper
1 shallot, finely chopped
75ml/3fl oz hoisin sauce
125ml/5fl oz tomato ketchup
200g/7oz rice noodles, soaked in hot water, drained
1 tbsp tamarind paste
salt and freshly ground black pepper
1 tbsp caster sugar
50g/2oz cornflour
3 tbsp Thai fish sauce
2 tbsp Thai fish sauce
50g/2oz plain flour
vegetable oil, for frying
2 tbsp groundnut oil
4 tbsp groundnut oil
25g/1oz roasted peanuts, roughly chopped
1 tbsp light soy sauce
1 free-range egg, lightly beaten
500g/1lb 2oz hake, skin removed, cut into 3cm/1¼in cubes