Prawn Pad Thai

Ingredients

Rice noodles

8 ounces

Prawns

1 pound, peeled and deveined

Firm tofu

8 ounces, cubed

Vegetable oil

2 tablespoons

Garlic

3 cloves, minced

Eggs

2, beaten

Bean sprouts

2 cups

Spring onions

4, chopped

Crushed peanuts

1/4 cup, for garnish

Lime

1, cut into wedges

Instructions

1. Soak the rice noodles in warm water for about 10 minutes, or until soft. Drain and set aside.
2. In a small bowl, whisk together the Pad Thai sauce, fish sauce, tamarind paste, sugar, and chili flakes. Set this sauce mixture aside.
3. Heat 1 tablespoon of vegetable oil in a wok or large pan over medium heat. Add the prawns and tofu, cooking until the prawns turn pink and are cooked through, about 3-4 minutes. Remove the prawns and tofu from the pan and keep warm.
4. In the same pan, add another tablespoon of vegetable oil and the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
5. Push the garlic to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then combine with the garlic.
6. Add the soaked rice noodles to the pan, followed by the prepared sauce mixture. Toss everything together until the noodles are well coated with the sauce.
7. Return the cooked prawns, tofu, bean sprouts, and spring onions to the pan. Stir-fry for an additional 2-3 minutes until everything is heated through and well mixed.
8. Remove from heat and serve the Prawn Pad Thai hot, garnished with crushed peanuts and lime wedges for an extra burst of flavor.