Pad Thai

• 200gr rice noodles
• 8 prawns (small, shell off)
• 2 eggs, beaten
• 1 cup bean sprouts
• 2 stalks chinese chives
• 3 tbspn grounded peanuts
• 1?4 cup of fried tofu
• 4 tbspn oil (canola)
• 2 cloves of garlic, minced
• 1 shallot, minced
• Optional: 1/4 cup chopped radish (chye poh)
• Seasoning:
• 2 tbspn of fish sauce
• 2 tbspn of palm sugar or regular white sugar
• 3 tbspn of tamarind sauce (soak the fruit in water, exctract the juice)
• 1 tbspn oyster sauce
• 1/2 tbspn of chilli powder (or fresh)

1. - soak the noodles in room temperature water for 10-15 minutes
2. - Prepare the seasoning : combine the tamarind, palm sugar, oyster sauce, chilli amf fish sauce
3. - In a pan, heat the oil and fry the garlic, shallots and diced tofu
4. - Combine the noodles and seasoning sauce, stir fry until soft.
5. - Add the prawns in the noodle, and add the beaten eggs (and white radish
6. - Mix the noodles with egg, prawns, garnish with bean sprouts and chilli
7. - Sprinkle with the chives and peanuts

rice noodles, prawns, eggs, bean sprouts, stalks chinese chives, peanuts, tofu, tbspn oil, garlic, shallot, seasoning, fish sauce, tbspn of palm sugar, tamarind sauce, oyster sauce, chilli powder

Taken from www.epicurious.com/recipes/member/views/pad-thai-50137374 (may not work)