Pad Thai

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Ingredients

• 300g rice noodles (pad Thai noodles)
• 350g prawns (cleaned with tails left on)
• 3 cloves garlic (minced)
• 3 eggs (omelette, thinly sliced)
• 100g bean sprouts
• 100g firm tofu (I like the ones with browned edges, cut in batons)
• 2 tablespoons vegetable oil (or more as needed)
• 2 red chilis (thinly sliced)
• 5 shiitake mushrooms (thinly sliced)
• 2 spring onions (thinly sliced)
Sauce
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 3 teaspoons brown sugar
• 1½ tablespoons lime juice
• 1 tablespoon tamarind paste
Garnish
• Lime wedges
• Crushed peanuts
• Coriander leaves
• Dry chili flakes

Instructions

1. Soak noodles in hot water for 10 minutes. Strain and spread out on a tray.
2. Whisk 3 eggs and make a thin omelette in a large frying pan. Slice thinly and set aside.
3. Mix all the ingredients for the sauce in a small bowl.
4. Heat vegetable oil in a pan or skillet and cook the prawns quickly, about one minute per side and remove from heat. If the prawns are not cooked through, they will get a chance to finish cooking when you return them to the pot. Prawns overcook quickly and become chewy, so cooking it for too long is avoided.
5. Heat oil in a pan and sauté garlic and chillies till fragrant. Add mushrooms, cook for a minute and add tofu, omelette and prawns. When prawns are cooked, add the noodles.
6. Stir in noodles till well mixed. Add the sauce and stir.
7. Add bean sprouts and toss quickly. Take off the heat and serve garnished with coriander leaves, spring onions, crushed peanut and chili flakes.