40gm noodles (I used dried pad thai noodles, so soaked for 15 to 20mins and drained)
35g shallots, chopped
2 cloves garlic, chopped fine
1 medium-size onion, chopped
33g chives, cut 2in in length
2 tsp sweet radish
1/2 a firm tofu (tauhu), cut and fried lightly in oil
5 large prawns, skinned, cleaned and deveined
1 egg, beaten lightly
50-55gm beansprouts
For Sauces
1 1/2 tsp fish sauce
1 tsp sweet soy sauce
1 tsp tamarind concentrated
21/4 cup water
1 tsp Sri Racha Sauce or Lingam Sri Racha (can add more if desired)
2 tsp palm sugar/gula melaka
salt to taste
Garnishing
halved limes
cut chives
beansprouts
roasted coarse chilli powder
fried and coarsely grounded groundnuts
thinly sliced red chillies
sugar
Heat about 3 tbsp oil. Saute chopped shallots, onions and garlic until fragrant. Add in noodles and stir fry for a few seconds. Add in all the sauces ingredients and sweet radish. Mix well. Move all the ingredients at the side of the wok, add a tsp of oil and add in the beaten egg. scramble lightly and leave to cook. Slowly place all the noodles on top of the egg mixture. Leave for a minute then quickly stir fry and mix the egg with the noodles. Mix in chives, beansprout, fried tofu, and 2 tsp of coarsely grounded groundnuts or peanuts. Stir well. Season with salt (if needed) and dish out.
Garnish with half a lime, chives, beansprout, coarsely grounded chilli powder, fried groundnuts and sugar at the side. This allows a person to add more spice or sweetness to their dish. Mix in more crunch so no complaints (:-) Squeeze some lime juice on the pad thai and enjoy.
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