Pom's Pad Thai

• 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

• Bean sprouts, Chinese chives and lime wedges

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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