Ingredients

The following ingredients have 3 Servings
  • 5 oz / 150 g dried Pad Thai rice noodles ((Note 1))
  • 4 tbsp vegetable oil
  • 12 raw shrimp ((prawns), shelled and deveined (Note 2))
  • 1 small red shallot (, finely sliced (Note 3))
  • 3 oz / 80 g firm tofu (, cut into small matchsticks)
  • 1.75 oz / 50 g dried shrimp ((Note 4))
  • 1/4 cup fish sauce
  • 2 tbsp palm sugar ((or brown sugar))
  • 2 tbsp tamarind puree ((Note 5))
  • 1 tsp white vinegar
  • 1/2 tsp + chili powder (, to taste (Note 6))
  • 2 eggs (, lightly beaten)
  • 1.5 oz / 45 g roasted unsalted peanuts (, finely ground)
  • 5 oz / 150 g bean sprouts
  • 2 tbsp garlic chives (, cut into 3/4" / 2cm lengths)
  • 1 tsp white sugar
  • Lime wedges (, to serve)

Instruction

  • Place the rice noodles in a bowl and cover with lukewarm water and set aside for 1 hour. (Note 7) Drain then set aside.
  • Heat 2 tbsp of the oil in a wok or large heavy based fry pan over medium heat. Add the prawns and cook until they just change colour. (Note 8) Remove from the wok and set aside.
  • Add the shallot and stir fry for 2 minutes. Then add the tofu, dried shrimp, fish sauce, palm sugar and tamarind puree and cook for 1 minute until the sugar has dissolved.
  • Add the rice noodles, vinegar and 2 tsp chili powder and stir fry for 2 minutes.
  • Turn the heat down to low and push the noodles to one side. Add the remaining 2 tbsp of oil into the wok then the egg.
  • Push the noodles over the egg and stir, scraping the base of the wok so the egg scrambles and mixes in with the noodles.
  • Remove from heat. Add half the peanuts, most of the bean sprouts, garlic chives, prawns and toss gently.
  • Transfer to serving platter. Sprinkle with white sugar and remaining peanuts. Serve immediately with lime wedges on the side and sprinkled with extra chili powder, if desired.