泰式炒河Pad Thai with Prawns

Prep 20 min·Cook 12 min·Rest 40 min

1. 1You're here
   Step 1.

   Soak the noodles in room-temperature water for 40–60 minutes until bendy but still firm and white in the middle.

   150 g Dried rice noodles, 3–5 mm wide (pad Thai noodles)

   45 min

   Wok-chan's tip鑊仔貼士

   Hot water makes them soft too soon and they break up in the wok. They finish cooking in the sauce.
2. 2
   Step 2.

   Warm the tamarind, palm sugar and fish sauce in a small pan until the sugar melts. Taste: sweet, sour and salty all at once.

   3 tbsp Tamarind paste3 tbsp Palm sugar (or soft brown sugar)2½ tbsp Fish sauce

3. 3
   Step 3.

   Prepare everything before you start: chop the shallot, garlic and radish, cut the chives, cube the tofu, crush the peanuts.

   1 Shallot, finely chopped2 cloves Garlic, chopped1 tbsp Sweet preserved radish, chopped30 g Garlic chives (or spring onions), in 4 cm lengths100 g Firm tofu, in small cubes30 g Roasted peanuts, crushed

   Knife work
4. 4
   Step 4.

   Heat 1 tbsp oil in a wok until smoking. Fry the tofu until golden, add the prawns and stir-fry for 1½ minutes until just pink. Tip out.

   3 tbsp Cooking oil100 g Firm tofu, in small cubes200 g Raw peeled king prawns

   2 minStir-fry
5. 5
   Step 5.

   Add the remaining oil and fry the shallot, garlic, radish and dried shrimp for 30 seconds.

   3 tbsp Cooking oil1 Shallot, finely chopped2 cloves Garlic, chopped1 tbsp Sweet preserved radish, chopped1 tbsp Small dried shrimp

   Stir-fry
6. 6
   Step 6.

   Add the drained noodles, the sauce and the water. Toss over high heat for 3–4 minutes until the noodles are soft and chewy and the sauce is absorbed. Add a splash more water if they are still firm.

   150 g Dried rice noodles, 3–5 mm wide (pad Thai noodles)3 tbsp Tamarind paste3 tbsp Palm sugar (or soft brown sugar)2½ tbsp Fish sauce4 tbsp Water

   4 minHigh-heat wok tossing (wok hei)
7. 7
   Step 7.

   Push the noodles to one side, crack the eggs into the space and scramble until half set, then fold through the noodles.

   2 Eggs150 g Dried rice noodles, 3–5 mm wide (pad Thai noodles)

   Stir-fry
8. 8
   Step 8.

   Return the prawns and tofu, add most of the beansprouts and the chives and toss for 30 seconds.

   200 g Raw peeled king prawns100 g Firm tofu, in small cubes100 g Beansprouts30 g Garlic chives (or spring onions), in 4 cm lengths

   High-heat wok tossing (wok hei)
9. 9
   Step 9.

   Serve with the rest of the beansprouts, the peanuts, chilli flakes and lime wedges on the side.

   100 g Beansprouts30 g Roasted peanuts, crushed1 tsp Dried chilli flakes, to serve1 Lime, in wedges