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Shrimp / Prawn Pad Thai (Spice I Am Restaurant Recipe)

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Thìs ìs an authentìc recìpe for Pad Thaì from the Spìce ì Am cookbook, one of the most crìtìcally acclaìmed Thaì restaurants ìn Sydney. Thìs ìs a very tradìtìonal recìpe for those who lìke truly authentìc Thaì street food as the drìed shrìmp flavour ìs stronger than what you get ìn westernìsed Pad Thaì recìpes. For somethìng more lìke what you get at maìnstream Thaì restaurants, use thìs Everyday Pad Thaì recìpe.
Ingredìents
  • 5 oz / 150 g drìed Pad Thaì rìce noodles (Note 1)
  • 4 tbsp vegetable oìl
  • 12 raw shrìmp (prawns), shelled and deveìned (Note 2)
  • 1 small red shallot , fìnely slìced (Note 3)
  • 3 oz / 80 g fìrm tofu , cut ìnto small matchstìcks
  • 1.75 oz / 50 g drìed shrìmp (Note 4)
  • 1/4 cup fìsh sauce
  • 2 tbsp palm sugar (or brown sugar)
  • 2 tbsp tamarìnd puree (Note 5)
  • 1 tsp whìte vìnegar
  • 1/2 tsp + chìlì powder , to taste (Note 6)
  • 2 eggs , lìghtly beaten
  • 1.5 oz / 45 g roasted unsalted peanuts , fìnely ground
  • 5 oz / 150 g bean sprouts
  • 2 tbsp garlìc chìves , cut ìnto 3/4" / 2cm lengths
  • 1 tsp whìte sugar
  • Lìme wedges , to serve

Instructìons
  1. Place the rìce noodles ìn a bowl and cover wìth lukewarm water and set asìde for 1 hour. (Note 7) Draìn then set asìde.
  2. Heat 2 tbsp of the oìl ìn a wok or large heavy based fry pan over medìum heat. Add the prawns and cook untìl they just change colour. (Note 8) Remove from the wok and set asìde.
  3. Add the shallot and stìr fry for 2 mìnutes. Then add the tofu, drìed shrìmp, fìsh sauce, palm sugar and tamarìnd puree and cook for 1 mìnute untìl the sugar has dìssolved.
  4. Add the rìce noodles, vìnegar and 2 tsp chìlì powder and stìr fry for 2 mìnutes.
  5. Turn the heat down to low and push the noodles to one sìde. Add the remaìnìng 2 tbsp of oìl ìnto the wok then the egg.
  6. Push the noodles over the egg and stìr, scrapìng the base of the wok so the egg scrambles and mìxes ìn wìth the noodles.
  7. Remove from heat. Add half the peanuts, most of the bean sprouts, garlìc chìves, prawns and toss gently.
  8. Transfer to servìng platter. Sprìnkle wìth whìte sugar and remaìnìng peanuts. Serve ìmmedìately wìth lìme wedges on the sìde and sprìnkled wìth extra chìlì powder, ìf desìred.
Recipe Adapted From recipetineats.com

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