prawn pad thai

This is an authentic recipe for Pad Thai from the Spice I Am cookbook,&nbsp;one of the most critically acclaimed Thai restaurants in Sydney. This is a very traditional recipe for those who like truly authentic Thai street food as the dried shrimp flavour is stronger than what you get in westernised Pad Thai recipes. For something more like what you get at mainstream Thai restaurants, use this&nbsp;Everyday Pad Thai recipe.&nbsp;

Shrimp / Prawn Pad Thai (Spice I Am Restaurant Recipe)

oz / 150 g dried Pad Thai rice noodles ((Note 1))

vegetable oil

shrimp ((prawns), shelled and deveined (Note 2))

red shallot (, finely sliced (Note 3))

shrimp ((Note 4))

fish sauce

tbsp palm sugar ((or brown sugar))

tamarind puree ((Note 5))

tsp white vinegar

tsp + chili powder (,

eggs (, lightly beaten)

oz / 150 g bean sprouts

garlic chives (,

tsp white sugar

Lime wedges (, to serve)

Place the rice noodles in a bowl and cover with lukewarm water and set aside for 1 hour. (Note 7) Drain then set aside.

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.

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.

Add the rice noodles, vinegar and 2 tsp chili powder and stir fry for 2 minutes.

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.

Push the noodles over the egg and stir, scraping the base of the wok so the egg scrambles and mixes in with the noodles.

Remove from heat. Add half the peanuts, most of the bean sprouts, garlic chives, prawns and toss gently.

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.

If there's anything better than a big bowl of pad Thai, we don't want to know about it.

Chicken and prawn pad Thai

dried rice stick noodles, broken in half

tbs sunflower oil

chicken thigh fillets,

green prawns, peeled, deveined

egg, lightly beaten

bean sprouts

garlic chives (substitute chives), cut into 3cm pieces

roasted peanuts and lime wedges,

sunflower oil

garlic cloves, crushed

red chillies, thinly sliced

tbs finely grated palm sugar or brown sugar

tamarind puree (from Asian food shops and selected supermarkets)

tbs fish sauce

tsp light soy sauce

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