Authentic Pad Thai
6 – 8 ounces of dried Pad Thai rice noodles
4 tbsp vegetable oil
12 raw shrimp, shelled and deveined
1 small red shallot, finely sliced
6 oz firm tofu, cut into small cubes
¼ cup fish sauce
2 tbsp dark brown sugar
4 tbsp pad thai sauce (made by Thai Kitchen)
1 tsp white vinegar
1-2 tsp chili powder (more or less based on preference
2 eggs, lightly beaten
1.5 oz roasted unsalted peanuts, roughly chopped
4 oz bean sprouts
2 tbsp garlic chives, minced
Lime wedges, to serve
Instructions
Bring a pot of water to a boil, and just as it begins to boil turn to med-low heat. Place your the rice noodles in the water and let sit for 6-8 minutes. Drain then set aside.
Heat 2 tbsp of the oil in a wok or large heavy based fry pan over medium heat. Add the shrimp and cook until they just change color. Remove from the pan and set aside.
Add the shallot and fry for 2 minutes. Then add the tofu, fish sauce, brown sugar and pad thai sauce and cook for 1 minute until the sugar has dissolved.
Add the rice noodles, vinegar and chili powder and stir fry for 2 minutes.
Turn the heat down to low and push the noodles to one side. Add the remaining 2 tbsp of oil into the pan then add the egg.
Push the noodles over the egg and stir, scraping the base of the pan so the egg scrambles and mixes in with the noodles.
Remove from heat. Add half the peanuts, most of the bean sprouts, garlic chives, shrimp and toss gently.
Transfer to serving platter. Sprinkle with remaining peanuts. Serve immediately with lime wedges.