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Pad Thai (Thai Fried Noodles) - Thai Recipe
 Ingredients: Serves 4-6 350 g rice noodles 45 ml / 3 tbsps vegetable oil 15 ml / 1 tbsps chopped garlic 16 uncooked kingg prawns, shelled, tails left intact and deveined 2 eggs, lightly beaten 15 ml / 1tbsp dried shrimps, rinsed 30 ml / 2 tbsps pickled whire radish 50 g fried bean curd, cut into small slivers 2.5 ml 1/2 tsp driend chilli flakes 115 g / garlic chives, cut into 5 cm / 2 inch lengths 225 g beansprouts 50 g roasted peanuts, coarsley ground 5 ml / 1tsp granulated sugar 15 ml / 1 tbsp dark soy sauce 30 ml / 2 tbsps fish sauce 30 ml / 2 tbsps tamarind juice 1 lime juice, to garnish Cooking Method: Soak the noodles in warm water for 20-30 minutes, then drain. heat 15 ml / 1 tbsp of the oil in a wok or large frying pan. Add the garlic and fry until golden. Stir in the prawns and cook for about 1-2 minutes until red, tossing time to time. Remove and set aside. Heat another 15 ml / 1 tbsp of oil in the wok. Add the eggs and tilt the wok to spread them into a thin sheet. Stir to scramble and break the egg into small pieces. Remove from the wok and set aside with the prawns. Heat the remaining oil in the same wok. Add the dried shrimps, pickled radish, bean curd and dried chillies. Stir briefly. Add the soaked noodles and stir-fry for 5 minutes. Add the garlic chives, half the beansprouts and half the peanuts. Season with the granulated sugar, soy sauce, fish sauce, and tamarind juice. Mix well and cook until the noodles are heated through. Return the prawn and egg mixture to the wok and mix with the rest of the beansprouts, peanuts, and lime widges.  related searches : Pad Thai
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