300gRice Noodles, soaked in warm water for 20 minutes then drained
8-10Prawns, shelled, deveined and heads removed
2tbspDried Turnip (available from Asian supermarkets)
2handfulsBean Sprouts
Chilli Powder, to taste (optional)
2Chinese chives, Bunch, or spring onions chopped
4tbspRoasted Peanuts, crushed
Lime Wedges, to serve for the Pad Thai Sauce
3tbspTamarind Pulp
3tbspVegetable Oil
3Shallots, chopped
2tbspPalm Sugar
1tbspNam Pla (Thai fish sauce)
Instructions
First make the Pad Thai Sauce. Soak the Tamarind Pulp in 6 tbsp of warm water, then stir until it becomes a thick liquid.
Heat 2 tbsp of the Oil in a Wok, add the Shallots and Stir-Fry until almost golden brown.
Carefully add the Tamarind (in case it spits) and cook for 1 minute to reduce slightly.
Add the Palm Sugar, stirring to break it up, then stir in the Fish Sauce and continue to cook over a high heat for 1 minute until it has thickened slightly.
Transfer the Pad Thai Sauce to a bowl and set aside. This recipe makes enough sauce for about 4 servings, so store any leftover Pad Thai Sauce in an airtight container and use within 4 weeks.
Now prepare the Noodles. Scramble the beaten Eggs in a hot Wok with the remaining Oil, then add the Noodles and Stir-Fry until the Egg breaks up and the Noodles are soft.
Add the Prawns and Dried Turnip and Stir-Fry until the Prawns are nearly cooked.
Mix in 8 tbsp of the reserved Pad Thai Sauce and continue to Stir-Fry until the Noodles take on a nice golden brown colour.
Add the Bean Sprouts, Chilli Powder (if using), Chinese Chives and crushed Peanuts and keep Stir-Frying for another 2 minutes.
Transfer the Noodles to 2 serving plates and serve immediately with Lime wedges.