Pad Thai

Method

1. Soak noodles in hot water until slightly limp; drain and set aside.

2. In a medium bowl, combine fish sauce, soy sauce, tamarind juice, vinegar, sugar, and radish. Stir, then set aside.

3. Heat the oil in a wok or large frying pan over high heat. Add the prawns and paprika. Toss around the pan briefly using wooden spoon, until the prawns are half cooked.

4. Add the bean sprouts, tofu and garlic.

5. Add the cayenne pepper and noodles. Toss to combine.

6. Stir in the sauce mixture until all ingredients are coated.

7. Add the crushed peanuts and garlic chives.

8. When the prawns are just cooked and all the ingredients are heated through, remove from the heat and serve immediately, garnished with shredded omelette and lime wedges.

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Ingredients

375g medium dried rice noodles

For the sauce

30ml cup Fish Sauce
2 tbsp Soy sauce
4 tbsp tamarind juice
30ml white vinegar, or rice wine vinegar
25g Sugar
30g preserved ground radish

For the Pad Thai

40ml vegetable oil, for frying
700g large peeled prawns, with tails on
1 tbsp Paprika
250g bean sprouts
225g Tofu
4 cloves garlic, finely chopped
1 tsp cayenne pepper
100g raw Peanuts, roasted and finely crushed
1 bunch garlic chives, chopped

To garnish

3 egg omelettes, rolled and shredded
2 limes, cut into wedges

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