Traditional Prawn Pad Thai

Ingredients: (Serves 2)

100g. thin dried rice noodles

1 tbsp. dried shrimp

1 tbsp. cooking oil

1 shallot (peeled and sliced)

100g. prawns (peeled and deveined)

2 tsp. pickled radish (finely chopped)

50g. firm yellow tofu (diced)

2 eggs (lightly whisked)

1/4 cup chives (cut into 2cm. baton)

1/4 cup beansprout

To serve:

Peanuts

Chili Powder

A sprig of spring onion

Lime wedges (I omit)

Sauce:

50g. tamarind concentrate

50g. brown sugar

50g. fish sauce

1/4 tsp. dark soy sauce (add more if you prefer a more darker colour)

Methods:

1. Soak dried shrimp till slightly soften, drain and discard water.
2. Soak the rice stick noodles in room temperature water for 30 minutes until soften but firm.  Cook in boiling water until just tender, but not too soft.  Drain and set aside.
3. For the sauce:  combine all the ingredients in a small saucepan over medium heat.  Cook until sugar dissolved.  Remove from heat and set aside for later use.
4. Heat oil in wok over medium-high heat.  Saute shallot, add prawns and stir-fry until almost cooked.  Add dried shrimps, pickled radish and tofu, stir-fry for 30 seconds.  Move everything to the side of the wok, add egg into the middle, spread egg around and allow to set and the bottom turn golden.  Break up the egg and mix through all ingredients.  Add noodle and sauce.  Stir-fry till well combined.  Toss through chives and beansprouts.  Off the heat and serve on a plate with peanuts, chili powder, lime wedges and spring onion.

I adapted this recipe from 'Marion's Kitchen' with slight amendment to suit my cooking preference.