Pad Thai Goong Sod

Pad Thai Goong Sod
(Fried Rice Sticks with Shrimp)

Ingredients 

• 5  tablespoons oil
• 1  cake pressed bean curd, diced
• 5  cloves garlic, minced
• 5  shallot, minced
• 1  tablespoon dried shrimps or prawns, soaked for 5 minutes in warm water and     drained,lightly pounded or processed
• 1  tablespoon chopped pickled Chinese radish
• 10 oz (300 g) dried rice-stick noodles, soaked in warm water to soften, drained well
• 1  tablespoon dried chili flakes or ground red pepper
• 3  eggs
• 2  cups bean sprouts, cleaned
• 1/4 cup garlic chives or spring oinons, sliced into 1-in (2 cm) lengths
• 2  tablespoons crushed peanuts
• 5  oz (150 g) fresh prawns or shrimps, peeled and deveined, and grilled

 

sauce

• 3  tablespoons shaved palm sugar
• 3  tablespoons fish sauce
• 3  tablespoons tamarind pulp soaked in 1/2 cup water, then     strained to remove seed and fibers

 

Preparation

 

1 Place all the Sauce ingredients in a small    saucepan and bring to a boil. Reduce heat    and simmer for 3-5 minutes. Remove from    heat and    set aside.

 

2 Heat 3 tablespoons oil in a large pan and    stir-fry bean curd till lightly brown, about 5    minutes. Drain and set aside.

 

3 Stir-fry garlic and shallots over high for 2    minutes. Add dried shrimps and pickled radish    and fry for another 3 minutes. Add noodles    and bean curd and stir-fry to mix, then add    Sauce and dried chili flakes. Continue to     stir-fry over medium heat.

 

4 Push moodles to one side. Add 2 tablespoons    oil, break the eggs into the pan and scramble    till cooked, then mix eggs and noodles    together.

 

5 Add half the bean sprouts and garlic chives or    spring onions. Mix together thoroughly and    remove from heat.

 

6 Serve garnished with the remaining bean    sprouts and chives, crushed peanuts and    grilled    shrimp, if using.

 

Pad Thai is normally garnished with a heaping  portion of uncooked beansprouts on the side  as well as a sprig of cilantro on top.

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