Prawn / Shrimp Pad Thai (Spice I Am Restaurant)
Ingredients
- 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
Instructions
- 1
Place the rice noodles in a bowl and cover with lukewarm water and set aside for 1 hour. (Note 7) Drain then set aside.
- 2
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.
- 3
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.
- 4
Add the rice noodles, vinegar and 2 tsp chili powder and stir fry for 2 minutes.
- 5
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.
- 6
Push the noodles over the egg and stir, scraping the base of the wok so the egg scrambles and mixes in with the noodles.
- 7
Remove from heat. Add half the peanuts, most of the bean sprouts, garlic chives, prawns and toss gently.
- 8
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.
