Pad Thai with Prawns

Ingredients

• 120 g Dry rice noodles/stick (5 mm) (Or 2 servings, About 4.2oz, ( see details in note ))
• 250 g Prawn (Peeled and deveined king prawns, tiger prawns, or shrimp ( About 8.8oz ))
• 100 g Firm Tofu (Cut into small cubes or fried tofu puff)
• 3-4 cloves Garlic (Finely chopped)
• 1 Shallot (Or small onion, finely chopped)
• 3 tbsp Thai preserved radish (Or radish pickle ( see details in note ), finely chopped )
• 100 g Bean Sprouts
• 3-4 Spring onions (Or garlic chives, cut into 2" pieces)
• 2 Eggs
• 2-3 tbsp Oil (Vegetable oil, sunflower, peanut, canola, etc)
• 4 tbsp Palm sugar (Or Brown sugar)
• 3 tbsp Tamarind (Cooking tamarind sauce or paste)
• 2 tbsp Fish Sauce (( see details in note ))
• 2 tbsp Water
• Toasted crushed peanuts
• Roasted chilli flakes
• Fresh Lime wedges

Instructions

1. 1

   First, prepare the rice noodles according to the packet instructions. Gather and prepare the prawns, tofu, and vegetables and set them aside.

2. 2

   Add palm sugar and water to a heat-proof bowl and melt it in the microwave for 1 minute. Then add the tamarind and fish sauce to the bowl and combine everything well.

3. 3

   Heat the wok/pan over medium-high heat, drizzle oil, and stir-fry the tofu and prawns for 2-3 minutes or until cooked through. Remove from pan and set them aside. Keep it warm.

4. 4

   Drizzle more oil into the wok, stir fry onions and garlic for a few seconds until fragrant. Next, add the preserved radish.

5. 5

   Place the noodles in the pan and pour the sauce over it. Bring the heat to high and toss it well for a few seconds.

6. 6

   Now add the cooked prawns and tofu back into the pan and push everything to one side of the pan. Drizzle more oil, add eggs and let them set for a few seconds then combine well with the noodles.

7. 7

   Finish with bean sprouts and spring onions. Make a final quick toss and transfer to a serving plate. Serve with toasted crushed peanuts, roasted chilli flakes, and lime wedges.