Classic Spicy Pad Thai

Serves 2

Meat:

200g Fresh Prawns marinate in olive oil and garlic

Alternatively use 200-300gms chopped chicken breast

100g Fried Puffed Tofu, cut into 1/3's and soak in soy sauce.


Sauce:

4-5 tbs Tamarind Puree ( Buy this already concentrated in a small plastic bottle from Asian shop )

2-3 tbs Fish Sauce

3-4 Tbsp of Palm Sugar

2 tsp Chicken Stock powder (1/2 cube)


Put the tamarind, sugar, Chicken stock powder and fish sauce on a low heat and simmer until thickened.

150g 5mm Dried Rice Noodles soak for 1hr in cold water

2 Eggs

3 Garlic Cloves

3 Shallots (red)

3 tbs Oyster Sauce

1/2 Cup Oil

Handful Garlic Chives

Handful Bean Sprouts
Handful Chopped Salted Radish (Buy at Asian shop) 
1/2 cup roasted chopped peanuts

Thai Chilli Powder

Lemon Wedges 

Soak Rice noodles for 1-2 Hrs

Add small amount of oil to hot wok, add the fresh prawns or chicken and stir fry about 1-2 minutes, remove and place into a separate clean bowl. You may also like to add some fresh chilli with the garlic :)

Using the same wok add 4-5 tbs oil and get hot before adding the Tofu, stir fry about a minute until charred remove and place into clean bowl with prawns.

Remove most of the oil and add remaining Garlic,Shallots and radish stir fry 30 secs, remove into garlic prawns bowl.

Add the noodles to the wok, if they are drying out add a small amount of water - 2 Tbsp add about 4-5 tbs of the Pad Thai Sauce toss regularly in the wok for about 1 min until charring into the noodles ( not burnt ) Add the chilli powder now if you want too :)

Add 3 Tbsp Oyster sauces ,  Next form a well in the middle, add a drop of oil and add in the eggs stirring them to scramble, cover with the noodles for about 30 secs stir again quickly to mix the egg in.

Now add the Bean sprouts, chopped roasted peanuts and Chopped Garlic Chives and stir together until mixed in.

Ready to serve, enjoy. 

The Cantonese spring rolls make a cracker entree with a cheeky beer ;)