Traditional Pad Thai Boran

Ingredients

• 150 grams Dry rice sticks (3mm width)
• 3 tablespoons Tamarind paste (concentrate)
• 3 tablespoons Palm sugar
• 3 tablespoons Fish sauce
• 0.5 cup Pressed firm tofu, julienned
• 2 tablespoons Sweet preserved radish, minced
• 1 tablespoon Dried shrimp
• 8 pieces Fresh prawns, peeled and deveined
• 2 large Eggs
• 1 cup Garlic chives, cut into 2-inch pieces
• 2 cups Fresh bean sprouts
• 2 tablespoons Roasted peanuts, crushed

Instructions

1. 1

   Soak the rice noodles in room temperature water for 45-60 minutes until flexible but still firm (al dente).

2. 2

   Prepare the sauce by simmering tamarind paste, palm sugar, and fish sauce in a small pan until the sugar dissolves and the sauce thickens slightly.

3. 3

   Heat oil in a wok over high heat; sear the prawns until just cooked, then remove and set aside to prevent overcooking.

4. 4

   In the same wok, fry the tofu, preserved radish, and dried shrimp until the tofu is golden and fragrant.

5. 5

   Add the drained noodles and the prepared sauce to the wok; toss vigorously over high heat until the noodles absorb the liquid and soften.

6. 6

   Push the noodles to one side, crack the eggs into the empty space, scramble them slightly, and then fold the noodles back over the eggs.

7. 7

   Add the cooked prawns, garlic chives, and half of the bean sprouts; toss quickly for 30 seconds until the chives wilt.

8. 8

   Serve immediately topped with crushed peanuts, remaining bean sprouts, and a wedge of lime.