Pad Thai with Shrimp, Tamarind and Garlic Chives

What you need

• 115 g (4 oz) dried flat rice noodles, medium width, about 5 mm
• 35 g (3 tbsp packed) palm sugar, chopped
• 45 ml (3 tbsp) water
• 3 tbsp tamarind concentrate, Thai cooking tamarind, not the dark Indian paste
• 2 tbsp fish sauce
• 3 tbsp vegetable oil
• 10 medium shrimp, peeled and deveined
• 2 tbsp dried shrimp, roughly chopped
• 3 cloves garlic, chopped
• 40 g (1/4 cup) shallots, chopped
• 85 g (3 oz) pressed tofu, cut into small cubes
• 3 tbsp sweet preserved radish, finely chopped
• dried chili flakes, to taste, plus extra for serving
• 2 eggs
• 120 g (2 1/2 cups) bean sprouts, plus extra for serving
• 70 g garlic chives, cut into 5 cm lengths
• 40 g (1/4 cup) roasted peanuts, roughly chopped
• 1 lime, cut into wedges

Method

Restated from the original video

1. 1

   Cover the noodles with room-temperature water and soak until soft and bendy but still white at the core, about 1 hour. Drain and cut them in half with scissors.

2. 2

   For the sauce, melt the palm sugar in a small pot over medium heat and let it bubble until it turns a shade darker.

3. 3

   Pour in the water, tamarind and fish sauce at once. Bring to a simmer, then turn off the heat and let the hardened sugar dissolve while you prep.

4. 4

   In a bowl, combine the tofu, garlic, shallots, radish, dried shrimp and a pinch of chili flakes.

5. 5

   Heat a wok over high heat with a thin film of the oil. Sear the shrimp until pink and opaque, about 1 min per side, and set them aside.

6. 6

   Lower the heat to medium, add more oil and fry the tofu mixture until the garlic turns golden and the shallots soften, 2-3 min.

7. 7

   Raise the heat to high, add the noodles and the sauce and toss constantly until the sauce is absorbed, 2-3 min.

8. 8

   Bite a strand. If the noodles are still firm, splash in 1-2 tbsp water and keep tossing.

9. 9

   Push the noodles to one side, add a little oil to the empty space and crack in the eggs. Break them up with the spatula and lay the noodles over them for 30 seconds, then toss to mix.

10. 10

    Return the shrimp with their juices. Add the bean sprouts, chives and half the peanuts, take the wok off the stove and mix well.

11. 11

    Serve at once with the lime, the rest of the peanuts, more chili flakes and raw bean sprouts on the side.

Imported from hot-thai-kitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.