Cuisine
Thai
Time
25 mins
Servings
2 peope people
200g peeled king prawns,
100g thinly sliced fried tofu
50g lightly smashed shallots
2 eggs
200g Pad Thai noodles (3mm flat rice noodles) (soaked)
3 Tbsp coarsely grounded roasted peanuts
100 g bean sprout
50g Chinese chive leaves, cut in 1 inch size
Vegetable Oil
Seasonings
2 tbsp sugar or palm sugar
1 ½ Tbsp fish sauce
½ Tbsp chili flakes
120ml tamarind juice
Condiments
.
Place the palm sugar in a pot on high heat, and melt until golden and caramelised. Now add the tamarind juice and fish sauce. Let that simmer for 2-3 minutes until it starts to boil again. Place that aside and prepare the other ingredients as per the ingredients list.
Fire up the wok and cover the bottom with vegetable oil. Get the oil boiling, and add the shallots. Cook until golden brown. Then add the tofu and the prawns (add a little more oil if needed). Stirfry for 2-3 minutes. Push everything aside and crack the egg into the wok. Scramble the egg and then add the noodles. Mix through and then add the palm sugar sauce, along with the chilli. Mix through again, then add the bean sprouts and Chinese chives. Serve with Chinese chives, chilli, crushed peanuts, and lime wedges on the side
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