Now I Felt like I had to put a Pad Thai recipe on here as there are SOOOOO many awful ones on the internet it’s scary!
Soy sauce? No
Oyster sauce? Errr…..No
Sesame oil??? Definitely not!!
There are three main ingredients to the sauce and they are the same as the sauce for a Som Tam salad – Fish Sauce, Palm Sugar and Tamarind Juice…… End of!
I’ve been with cooks in Thailand who add a drop of Siracha hot chilli sauce to the Pad Thai sauce which does give the finished dish a lovely reddish glow so if you like it hot I’m going to allow it! As this is a stir fry, make sure you have everything in front of you ready to go!
Pound the garlic, shallots and peppercorns to a coarse paste in a pestle and mortar and set aside
Heat 2 tablespoons of oil in a wok or Large frying pan on a medium high heat and Fry your prawns for a couple of minutes on each side or until cooked through and set aside (Don’t be tempted to over cook the prawns as they will continue to cook on the plate)
Heat the same oil left in the pan and add the garlic/shallot paste, tofu and chives and fry for a couple of minutes until it just starts to brown, keep it all moving to stop it sticking.
Throw in the rice noodles with the sauce and turn up the heat, keeping it moving all the time. Add the bean sprouts. Fry until there is little or no liquid left at the bottom of the pan.
Push the noodles to one side of the pan with your spatula to clear a space for the egg, add another tablespoon of oil to the pan and crack your eggs in.
Stir to break the egg up then let it settle into an omelette like consistency.
Chuck in the prawns, mix it all up breaking the egg up in the process and divide onto two plates.
Serve garnished with the chopped peanuts, chilli flakes and plenty of lime.