Pad Thai with Prawns

Summary

Ingredients

• 100 g noodles, dried narrow lon rice noodles
• 1 tablespoon palm sugar
• 1 tablespoon sugar, fine white
• 1 tablespoon tamarind (s) juice, more concentrated, mixed with just under cold water
• 2 tablespoon fish sauce
• 1 teaspoon soy sauce, light
• 1 teaspoon soy sauce, dark
• 1 small onion (s), red (or 2 - 3 Thai shallots) cut into small slices
• 1 clove garlic
• 50 g tofu, deep-fried in 0.5 cm wide slices and cut into 0.5 cm cubes
• some prawn (s), raw, prepared ready to cook
• 2 teaspoons radish (s), cured white (Daikon radish hua phak kaak), stiffened (in the bag, not the pickled a.
• 1 pinch (s) chili powder, roasted (see below)
• 1 handful soybeans, prepared
• 1 ½ bunch garlic, Chinese flat chives (the ones without buds)
• 1 tablespoon peanuts, roasted and coarsely ground, more
• 1 egg (s)
• 4 tablespoon oil, (peanut oil)

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Instructions

1. Soak the rice noodles in cold water for at least 2 hours or optionally soak for 10 minutes and pour boiling water over them for a few minutes). Rinse the rice noodles well with water before preparing them.
2. Simmer the white sugar, palm sugar, tamarind juice, fish, light and dark soy sauce in a pot.
3. Heat 2 tablespoons of oil in the wok, first fry the prawns briefly, add the garlic and onions, stir-fry until the prawns are cooked through. Remove the prawns from the wok.
4. Add the fried tofu and radish. Add the prepared sauce and a pinch of chili powder to the wok, mix briefly. Increase the heat a little and add the noodles and fry until they take on some color.
5. Add the prawns, peanuts, bean sprouts and chives, mix well with a chopstick and / or spatula.
6. Push the pasta to one side. Pour 2 tablespoons of oil on the free side and beat the egg. Mix the egg yolks a little. Fold the half-finished fried egg over the pasta and let it rest for a moment. Cut up the egg with the spatula
7. Gently mix the egg with the pasta. Possibly season with a little soy sauce.
8. The noodles with lime wedges and indispensable as with all fried noodles * kreuang brung * are enough
9. Note: * kreuang brung * are small bowls with roasted, coarsely chopped peanuts, roasted chilli powder, chillies in vinegar and fine white sugar for seasoning fried noodles.
10. For the roasted chilli powder, roast red dried long red Thai chillies in a pan without oil until they smell and take on color. Let cool down briefly and crush / grate in a mortar to fine or medium-coarse powder.

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