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Pad Thai / สูตรผัดไทย

A dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander. It is normally served with a piece of lime, the juice of which can be added along with the usual Thai condiments. In Thailand, it is also served with a piece of banana flower. This is famous dish of Thai food. When thinking of Thai food this dish is always on Thai food menu.

8oz/200g Thai rice stick noodles, 3mm or 5mm
2 medium eggs
4 teaspoons (approx) fish sauce
2 tablespoons tamarind juice (ready-made concentrate or freshly squeezed pulp)
3 cloves garlic, minced
1 shallot, minced
4oz/100g bean sprouts
2 tablespoons vegetable oil
8oz/200g peeled prawns, whole
1oz/100g dried shrimp, soaked
2 tablespoons palm sugar
small bunch of chives, or 2/3 spring onions, sliced
2 tablespoons crushed peanuts
juice from 1/2 lime
2oz/200g fried tofu, cubed

Soak the noodles in warm water for 15 minutes or until soft
preheat wok on high heat
add one tablespoon of oil and the shrimp. Stir-fry for one minute or until barely cooked
dd rest of oil, put in garlic and drained dried shrimp and stir-fry until garlic first starts to brown
add noodles and stir for 30 seconds
push noodles to the side, add beaten eggs - cook until they start to solidify
combine chopped egg with noodles and add fish sauce, shallots, palm sugar, tamarind
stir and let cook for 30 more seconds so ingredients come together
add bean sprouts and chives/spring onions and stir
remove from heat, and plate quickly
sprinkle on lime juice, and garnish with crushed peanuts