Traditional Pad Thai with prawns, tofu, bean sprouts, garlic chives and rice noodles. Sprinkled with roasted peanuts wrapped in a egg basket. Garnished with lime, sweet chili sauce, coriander.
- 24 baby prawns
- bean sprouts
- garlic chives
- rice noodles
- roasted peanuts
- 4 large eggs
- lime, sweet chili sauce and coriander (optional)
- Boil 2.5 litres of water, add 2 tablespoons of salt. Add rice noodles to boiling water and cook with lid on top of the pot until water comes to a boil again on the stove. Once done, remove noodles alone into a large bowl and pour 2 cups of cold water over noodles. After 5seconds, drain cold water out.
- Bring 2.5 litres of water to the boil, add 2 tablespoons of sea salt. Add prawns to boiling water. Cook for 3-4 minutes. Prawns are done when they float to the top of the water. To test, take out a prawn and hold it to the light, it is cooked when the flesh has shrunk from the shell slightly and the prawn looks translucent. When they’re done, remove them from the boiling water and place in a big bowl of iced water to cool them.
- Throw noodles, prawns, tofu, bean sprouts and garlic chives into wok. Adjust proportions according to personal taste. Fry until all ingredients are cooked, then set aside.
- Scramble 4 eggs, and fry neatly in a pan as if frying a pancake. Flip over when necessary and set aside once cooked.
- Place egg basket onto large plate, and place thai noodles in the middle of egg basket. Use lime, sweet chili sauce and coriander if desired for extra flavor.