Pad Thai 201112055 Ko Iseul (Chloe)

Ingredients

100g dried thin rice noodles

1tbsp palm sugar

1tbsp white sugar

3tbsp tamarind water

2tbsp fish sauce

1/4 small bunch Chinese shives-chopped

1tsp oil

2 shallots, coarsely chopped with a pinch of salt

1 egg

50g firm tofu, cut into 1/4 inch cubes-pressed

1 tsp dried prawns rinsed and dried

pinch of roasted chili powder
handfull of bean sprouts
1tsp cruxhed roated peanuts
1 lime wedge
extra 1tsp roasted chili pwder

Procedure
1. Soak noodles in warm water covered until soft.
2. Simmer palm sugar and white sugar with tamarind water and fish sauce fot 1-2 minutes, until dissolved, but not reduced.
3. Chop most of the Chinese chives into 1inch lengths, reserving a few - chopped into 2 in lengths - for garnish.
4. Heat oil in a wok over a medium heat and fry shallots until fragrant and beginning to color
5. Crack in egg, turn down heat and stir
6. Mix in bean curd, dried prawns and white radish, then add noodles
7. Turn up the heat and stir fry for about a minute, allowing the noodles to color a little.
8. Add the prepared sauce and the pinch of chili powder then simmer for another 30 seconds to 1 minute, adding a little more oil if necessary.
9. Add most of the bean sprouts and Chinese chives and cook for another 30 seconds until wilted.
10. Check seasoning - the noodles should taste sweet, sour and salty
11. Pile on a plate and top with the reserved bean spouts and Chines chives. Serve with the cruched roasted peanuts, a lime wedge and rasted chili powder on the side of the plate.