1 c Pad Thai sauce (See next six ingredients below)
6 T tamarind juice
4 T tomato ketchup
2 T thin soy sauce
2 T sugar
3 T palm sugar
1 tsp ground dried chili peppers
Peel garlic and shallot and cut Chinese chive roots. Wash them all along with the mung bean sprouts, and drain. Mince garlic and shallot, then cut Chinese chives into short lengths, about 1".
Chop preserved radish, pound roasted peanuts in a mortar, and cut pressed tofu into small slivers.
Clean, peel, and de-vein prawns. Heat about 3 T oil (for frying) in a wok on medium heat. When oil is hot, add cleaned prawns and stir until the prawns are cooked (but do not over cook), then set aside.
Heat remaining oil for frying in a wok on medium heat. When oil is hot, add cut pressed tofu. Fry until lightly browned and set aside. Then add dried shrimp in the rest of the oil, fry until crispy, and set aside.
Now all ingredients are ready to stir-fry (I usually divide all ingredients in halves and cook twice). Heat oil (for stir-frying) in a wok on medium heat. When oil is hot, add minced garlic and shallot and fry until fragrant. Then add fried pressed tofu, chopped preserved radish, and fried dried shrimp. Stir for a while.
Add noodles and Pad Thai sauce and stir until the sauce covers all the noodles. Make room for eggs in the middle, scramble with a spatula, and spread eggs in a thin layer.
When set, return the noodles, and mix all together. Add cooked prawns, mung bean sprouts, and cut Chinese chives, mix all ingredients thoroughly, and taste.
Spoon onto a serving plate, sprinkle with ground roasted peanuts, and serve hot.
Tip: Pad Thai is usually served with fresh vegetables such as mung bean sprouts, Chinese Chives, and banana flowers.
About the Author
This recipe was submitted to World Wise Schools by Nipawan Sawatdipanich, Training Assistant, Peace Corps/Thailand.