I wanted a simple one dish lunch as I didn't want to deal with coming up with several dishes for lunch. We rummaged through my dry pantry and discovered several packets of dry flat rice noodles. Pad Thai is a family favorite and I've since done away with the pre-mixed pad thai paste as I've watched enough pad thai sellers in Bangkok to pick up a couple of clues on how to fry pad thai from scratch.
500g dried flat rice noodles
200g fresh prawns, shelled and deveined
5-7 clove garlic, chopped
2 tbs pickled raddish (chye poh)
5 tbsp fish sauce
5 tbsp tamarind juice
4 tbsp palm sugar
100-200g bean sprouts
2-3 tsp ground dried chilli
2 large fresh chillies, seeded and sliced thinly
2 large eggs, lightly beaten
chopped toasted peanuts
1. Mix fish sauce, tamarind juice and palm sugar till sugar dissolves, set a side
2. Heat oil and stir fry fresh prawns till they turned pink, remove and set aside
3. Fry chopped garlic till fragrant.
4. Add pickeled raddish
5. Add noodles and toss it with the ingredients in the wok
6. Add a few tbsp of prawn stock to soften the noodles
7. Push noodles aside and pour beaten eggs
8. Once eggs set, scramble and toss it with the noodles
9. Add cooked prawns and pour fish sauce mixture and stir well and ensure that the noodles are well-coated
10. Add bean sprouts, fresh chillies and stir till well blend heat it through for a few minutes. If noodles too dry, add more stock.
11. Serve hot with sprinkle of chopped peanuts, and chives and a few squeezes of lime