Prawn / Shrimp Pad Thai (Spice I Am Restaurant)

recipetineats.com

Jess Keo

5 oz / 150 g dried Pad Thai rice noodles (Note 1)

4 tbsp vegetable oil

12 raw shrimp (prawns), shelled and deveined (Note 2)

1 small red shallot , finely sliced (Note 3)

3 oz / 80 g firm tofu , cut into small matchsticks

1.75 oz / 50 g dried shrimp (Note 4)

¼ cup fish sauce

2 tbsp palm sugar (or brown sugar)

2 tbsp tamarind puree (Note 5)

1 tsp white vinegar

2 to 3 tsp chili powder , to taste (Note 6)

2 eggs , lightly beaten

1.5 oz / 45 g roasted unsalted peanuts , finely ground

5 oz / 150 g bean sprouts

2 tbsp garlic chives , cut into ¾" / 2cm lengths

1 tsp white sugar

Lime wedges , to serve

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