Pad Thai With Prawns

200g dried flat rice noodles, soaked in warm water for 15 to 20 minutes and drained
12 raw king prawns, peeled and deveined
2 tablespoons cooking oil
2 eggs
100g firm tofu, cut into small cubes
2 tablespoons preserved turnip, finely chopped
Handful beansprouts
Small handful Chinese chives, cut into 2 to 3cm lengths
Lime wedges, to serve
Roasted peanuts, crushed, to serve
Chilli flakes, to serve

The Pad Thai Sauce
2 tablespoons palm sugar
2 tablespoons tamarind paste or tamarind juice
1 tablespoon fish sauce
1 tablespoon light soy sauce
2 shallots, finely chopped

PREPARATION

To make the Pad Thai sauce

1. Heat a small pan over medium heat. Add the chopped shallots and cook gently until softened.
2. Add palm sugar and allow it to melt slowly.
3. Stir in tamarind paste, fish sauce and light soy sauce.
4. Simmer gently for 1 to 2 minutes until slightly thickened. Taste and adjust for balance. The sauce should be sweet first, then sour and salty. Remove from the heat.

COOKING

To cook the Pad Thai

1. Heat 2 tablespoons oil in a wok over medium heat. Crack in the eggs and scramble lightly until just set.
2. Add the prawns and cook until they begin to turn pink.
3. Add the drained rice noodles and increase the heat to high. Toss continuously to prevent sticking.
4. Spoon in about 4 to 5 tablespoons of the prepared Pad Thai sauce. Toss well so the noodles absorb the sauce evenly.
5. Add the tofu and preserved turnip and fold through.
6. When the noodles are softened but still slightly chewy, add Chinese chives and beansprouts. Toss briefly so they remain crisp.
7. Remove from the heat and divide between serving plates.

Serve immediately with lime wedges, crushed roasted peanuts and chilli flakes on the side. Squeeze lime over the top, add peanuts and chilli to taste, then mix well before eating.

School of Wok Tips

• Soak rice noodles, do not boil them.
• Balance the sauce before adding it to the wok.
• Add vegetables at the very end to keep crunch.
• Cook quickly and confidently over high heat.

FAQs

Can I make Pad Thai in advance?
Pad Thai is best eaten immediately. The noodles will continue to soften if left too long.

Can I substitute chicken for prawns?
Yes. Slice chicken thinly and cook fully before adding the noodles.

Why are my noodles mushy?
They may have been soaked too long or overcooked in the wok. Keep them slightly under softened before stir frying.