Pad Thai Stir-fried Rice Noodles With Dried Prawns & Bean Sprouts | SheerLuxe

Ingredients

• 100g of dried rice noodles
• 2 tbsp of palm or brown sugar
• 2 tbsp of tamarind water (nahm makham piak)
• 1 tsp of white wine vinegar
• 2 tbsp of fish sauce
• 3 tbsp of chopped round shallot
• 1.5 tbsp of chopped garlic
• 1 tsp of salt
• 2-3 tbsp of rendered pork fat or vegetable oil
• 1 large egg
• 2 tbsp of firm tofu, cut into 1cm dice
• 2 tbsp of dried shrimp, soaked for 5 minutes until tender, then drained well
• 1 tbsp of shredded salted radish (sometimes called preserved turnip)
• 1 tbsp of roasted peanuts, coarsely crushed in a pestle & mortar
• 4 tbsp of bean sprouts, plus extra for sprinkling
• 2 tbsp of spring onions, cut into 3cm lengths