PAD THAI

Preparation time:  45 mins
Cooking time:  10 mins
Serves: 2

Ingredients

• 250g rice noodles
• 100g large prawn (you can change to beef , pork or chicken)
• 2 tbsp dried shrimps
• 2 tbsp pickle sweet radish
• 4 tbsp tofu
• 2 eggs
• 1 tbsp garlic , finely chopped 
• 1 tbsp Thai red shallot
• 1/4 cups vegetable oil
• 150 ml water
• 100g Chinese leek leaves, finely sliced, (and handful to server)
• 100 beansprouts (and handful to serve)
• handful salted peanuts, chopped to serve
• handful chilli powder , to serve
• wedges lime , to serve

Ingredients for sauce

• 1 tbsp fish sauce
• 2 tbsp tamarind paste
• 2 tbsp brown sugar

Method

1. Tip the noodles into a large bowl and pour over warm water until they are covered. Leave until the noodles are soft, then drain well. 
2. Heat a wok or large frying pan over a high heat. When it's really hot pour in the vegetable oil and swirl around. 
3. Add garlic, prawns, dried shrimps, tofu, sweet radish and fry about about 3 minutes. Then push them to sides of the wok.
4. Crack the eggs into the centre, keep stirring the eggs for 30 seconds until it begins to set and resembles a broken-up omelette.
5. Add the noodles, then pour over the sauce mixture (tamarind paste, fish sauce, sugar) and stir-fry for a further 5 mins or just until the noodles begin to soft.
   
6. Then add Chinese leek leaves and beansprouts. Toss everything together and heat through. Spoon out onto plates. 
7. Serve with beansprouts, Chinese leek leaves, chopped peanuts sprinkled over, wedges of lime, and chilli powder (as you like).