Shrimp / Prawn Pad Thai (Spice I Am Restaurant Recipe)
"This is an authentic recipe for Pad Thai from the Spice I Am cookbook. Spice I Am is one of the most critically acclaimed Thai restaurants in Sydney and is known for really authentic Thai food. So this is a very traditional recipe and will require a trip to the Asian grocery store. See recipe below for a homestyle version that can be made using ingredients you can get from the supermarket. As with all stir fries, once you start cooking, things move quickly! So have everything prepared and ready to go before you start cooking...."
INGREDIENTS
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5 oz / 150g dried Pad Thai rice noodles (Note 1)
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4 tbsp vegetable oil
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12 raw shrimp (prawns), shelled and deveined (Note 2)
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1 small red shallot, finely sliced (Note 3)
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3 oz / 80g firm tofu, cut into small matchsticks
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1.75 oz / 50g dried shrimp (Note 4)
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¼ cup fish sauce
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2 tbsp palm sugar (or brown sugar)
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2 tbsp tamarind puree (Note 5)
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1 tsp white vinegar
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2 - 3 tsp chili powder, to taste (Note 6)
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2 eggs, lightly beaten
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1.5 oz / 45g roasted unsalted peanuts, finely ground
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5 oz / 150g bean sprouts
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2 tbsp garlic chives, cut into ¾" / 2cm lengths
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1 tsp white sugar
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Lime wedges, to serve
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