Pad Thai

Ingredients

• 48 raw tiger prawns
• 36 oz rice noodles
• .5 C veg oil
• 3 tbsp chopped garlic
• 6 eggs
• 3 tbsp dried shrimp
• 6 tbsp pickled daikon
• 6 oz fried tofu
• 1.5 tsp dried chilli flakes
• 3 large bunches garlic chives
• 7.5 C beansprouts
• 1.5C roasted peanuts
• 1 tbsp sugar
• 6 tbsp fish sauce
• 3 tbsp soy sauce
• 6 tbsp tamarind juice
• corriander
• limes

Actions

1. Peel the prawns leaving the tails. Remove veins.
2. Cover rice noodles in a large bowl. Soak for 20-30 min.
3. Heat oil in wok. Stir fry garlic. Stir in prawns until pink. Set aside.
4. Heat oil in wok. Scramble eggs. Remove and set aside.
5. Heat oil in wok. Add dried shrimp, pickled daikon, tofu, and dried chilli flakes.
6. Stir fry briefly, add noodles. Stir fry 5 minutes.
7. Add garlic chives, half the beansprouts and half the peanuts.
8. Add sugar, then season with soy sauce, fish sauce, and tamarind juice.
9. Mix well and cook until the noodles are heated through.
10. Return the prawn and egg mixture to the wok.
11. Serve topped with beansprouts and peanuts and garnish with corriander leaves and lime wedges.

-- PeteJohnson^? - 13 Nov 2005