Author: Katy (Adapted from Roi Thai Cooking Class)
Cuisine: Thai
Serves: 2
Pad Thai can seem intimidating, but planning ahead and having everything ready to go makes it super easy!
Ingredients
2 Tbsp Peanut Oil (or other oil)
4 oz Prawns, cleaned and shells removed
2 tsp Dried, Salted Shrimp
3 oz Firm Tofu, drained and deep fried
2 Tbsp White Radish, shredded and sprinkled with a pinch of salt
1 Small Shallot, thinly sliced
2 eggs, lightly scrambled in a small bowl
100g Rice Noodles, soaked in water to soften
4 Chives, roughly chopped
Large Handful Bean Sprouts, washed
Sauce:
1 Tbsp Tamarind paste
1 Tbsp Water
1 Tbsp + 1 tsp Palm Sugar
2 Tbsp Fish Sauce
Pinch each of crushed red peppers and crushed peanuts
Garnish:
Lime wedges, crushed peanuts, bean sprouts
Instructions
Combine all ingredients for sauce in a small bowl. Set aside.
Combine prawns, dried shrimp, tofu, radish and sliced shallot in a medium bowl. Set aside.
On a plate combine bean sprouts, chives, and softened rice noodles.
Heat the oil in a wok or large saute pan over high heat.
When oil is hot, add the bowl with the prawns. Allow the prawns to get pink almost all the way through, stirring somewhat often to prevent sticking. Move prawns to the side.
Add the lightly scrambled eggs, swirl the pan to cover as much of the pan with the eggs as possible. Break up with a spatula.
Add the rice noodles, bean sprouts, chives and a splash of water (about 2 Tbsp) to soften the noodles.
Add the sauce and allow the sauce to come to a boil.
Remove from the heat, divide among two plates and serve with lime wedges, crushed peanuts and some fresh bean sprouts!
Recipe by Super Foods Life at https://www.superfoodslife.com/recipe-pad-thai/