Phad Thai (Thai Fried Noodles)

Here's how to make phad thai with chicken and prawns, a staple on any Thai menu

Ingredients

400 grams rice noodles
3 tablespoons vegetable oil
1 tablespoon garlic, crushed and roughly chopped
1 small chicken breast, cut into 2 cm cubes
16 raw king prawns, shells off with tails intact, deveined
2 eggs, beaten
1 tablespoon shrimp paste
2 tablespoons pickled white radish (optional)
50 grams tofu, cut into 2cm cubes and lightly fried
1/2 teaspoon dried chillies, chopped
1/2 cup spring onions, sliced
1 cup beansprouts
2 tablespoons roasted peanuts, chopped
2 tablespoons brown sugar
2 tablespoons nam pla (fish sauce)
2 tablespoons tamarind paste
2 tablespoons lime juice
2 tablespoons coriander, roughly chopped
1 lime, cut into slivers
extra beansprouts

Method

1. Soak rice noodles in boiling water for 20 minutes. Drain, but keep a little of the water back as this need to go into the wok and will soften the noodles.
   
2. Mix together the tamarind paste, sugar, crushed peanuts and lime. Set aside.
   
3. Heat 1 tablespoon of the oil in a wok and fry chicken until cooked through, about 3 minutes. Remove and set aside.
4. Cook prawns until cooked through, about 3 minutes. Remove and set aside.
5. Add the rest of the oil into the wok and add the shrimp paste, pickled radis, tofu and chillies. Then add the noodles, beansprouts, spring onion and stir fry for 1 minute.
6. Add the chicken and prawns and then add the tamarind mixture.
7. Push contents to the edge of the wok, making a circle in the middle, to which you add the the eggs. Lightly scramble the eggs and mix into the main ingredients.
   
8. Stir fry till heated through.
9. Serve with the extra beansprouts, peanuts, coriander and lime.

...and that's how you make phad thai!