Thai-style fried rice noodles (Pad Ma Keau Yaw)
| ¼ Cup | Rice noodles, thick, soaked and soft (if not fresh) |
| 3 | Prawns |
| 1 Tab | Dried srimp (cleaned and not fried) |
| 1 | Egg |
| 1 Tab | Shallot, finely chopped |
| 2 Tab | Vegetable oil |
| 2 Stalks | Chinese chives (wild garlic or spring onion see notes below) |
| ½ Cup | Bean sprouts |
| 1 Tab | Roasted peanuts |
| 1 Tab | Pickled white radish, finely chopped |
| ¼ Cup | Firm tofu, diced |
| 1 Tsp | Lime juice (added to taste) |
| ¼ cup | Chicken stock |
| Pinch | Red chilli powder |
| Seasoning | |
| 1 Tab | Fish sauce |
| 1 Tab | Tamarind paste |
| 1 Tab | Palm sugar |
| 1 Tab | Chilli paste |
- Mix seasoning and put aside.
- In a hot wok heat oil and add shallots and dried shrimp. Cook while keeping moving the shallots until they have started to brown (tasty goodness)
- Add radish and tofu stir in quickly and brown tofu
- Add chicken stock and bring to the boil
- Add noodles and flatten out so the mix comes in contact with the wok (don’t crush it just spread it out). Add more stock if it becomes too dry but don’t make it too wet.
- Add seasoning, taste and adjust to taste.
- Turn off heat and quickly add bean sprouts and Chinese chives. Mix to ensure the latter are heated through.
- Taste and adjust. Serve