Pad Thai noodles recipe

Ingredients

• 35 g finely chopped palm sugar (about 3 tightly packed tablespoons)
• ¼ cup of tamarind concentrate
• 2 tablespoons fish sauce
• 3 tablespoons water

• 4 oz (110 g) dry rice noodles
• 10 shrimp, or as many as you like peeled and deveined
• 1 small head shallot, sliced thinly, about 3 tablespoons
• 2 cloves garlic, chopped
• ¼ cup chopped sweet preserved daikon radish (in Thai“dang chai”)
• 1 piece pressed tofu, cut into cubes 1-2 cm wide
• 2 eggs
• 2.5 cups bean sprouts
• 1 tablespoon chopped dried shrimp
• ¼ cup chopped roasted peanuts
• 1 cup garlic chives cut into 2 inch pieces (if you can’t find these you can use spring onions)
• 1 lime

For Preparation
1. If you can find fresh rice noodles these are better but more widely available are dry noodles. Soak the rice noodles in lukewarm water for 5 to 10 minutes and as soon as they are soft rinse them under cold water to prevent overcooking. (Some brands may take longer).
2. While you are waiting for your noodles make the sauce by dissolving the palm sugar in water and added the tamarind concentrate and fish sauce. (Leftover sauce can be stored in the fridge for up to 3 weeks).
For Cooking
3. Add 2 tablespoons of oil to a wok or large pan and heat on a high heat. When the wok is very hot add the shrimp don’t move them until half cooked then turn them over to cook the other side. Remove the shrimp from the wok and set aside.
4. Add more oil to the pan, 2 tablespoons. Add the garlic, preserved radish, tofu and shallots.
5. When the garlic has turned golden brown add the noodles and the sauce and stir until all the sauce has been absorbed by the noodles. If you are using fresh noodles taste the noodles and if they are chewy then add ¼ cup water to the pan. Stir again until all liquid has been absorbed and taste again. Repeat until you are happy with the noodles.
6. Push the noodles aside to make a space in the pan to cook the eggs. Add the eggs and scramble gently. When half set put the noodles on top of the eggs and let the eggs cook completely then stir and break up the eggs.
7. Add the shrimp, garlic chives, bean sprouts and half of the peanuts.
8. Plates the noodles and sprinkle the remaining half of peanuts over the top. Serve with a piece of lime, fresh bean sprouts, garlic chives and standard Thai condiments for noodles.
9. Normally Thai people will squeeze the lime and toss the noodles with a fork or chopsticks to mix. Enjoy this delicious dish!