300-400g rice noodles, soaked in boiling water until soft
2 cloves garlic, finely chopped
tablespoons chopped shallots or spring onions or small red or brown onions
1-2 tablespoons peanut oil
1/4 cup chopped
2-3 tablespoons of palm sugar (or substitute brown sugar)
1/2 cup dry-roasted, unsalted peanuts, roughly chopped
cup tofu, soaked in dark, sweet soy sauce
200g king prawns, green (or use freshly cooked prawns)
1/4 cup fish sauce
of 1 lemon
1 egg, beaten
11/2 cup bean sprouts, soaked in water
1. Finely chop the garlic and onions, then fry gently in peanut oil until transparent.
Add all the remaining ingredients except the egg and bean sprouts and continue to fry until the tofu is nearly cooked.
Stirring the mix with one hand, drizzle in the egg to form a thin ribbon of cooked egg. Add the drained bean sprouts and continue
to fry for 30 seconds.
4. Add the garnish (see below) and serve hot.
1 cup bean sprouts
coriander leaves, to taste
1 tablespoon palm sugar
1/4 cup roasted
peanuts, roughly chopped
juice of 1/2 lemon
splash of fish sauce
Mix all the ingredients together and serve over the Pad Thai.