PAD THAI GUNG – Thai Style Special Fried Noodles With Prawns
- 50g Lucky Boat Rice Sticks (3mm)
- 4-5 King prawns, shelled and deveined
- 2 tbsp Vegetable oil
- 2 Medium eggs
- 1 tbsp Light soy sauce
- 1 tbsp Red onion, thinly sliced
- 1/2 tbsp Pickled turnip
- 7-8 Small cubes fried tofu
- 2 tbsp Tamarind syrup (*if not available see below)
- 80g Beansprouts
- 15g Chinese chives or spring onion cut into 2cm lengths
- 1 x Lime wedge
- 1/2 tbsp Ground peanut
- 1 Pinch roasted dried chilli flakes
- *Alternative for tamarind syrup:
- 1 tbsp white spirit vinegar
- 1 tbsp white sugar
- 1 drop dark soy sauce
This is often thought of as Thailand’s national dish and is hugely popular across the globe.
Option 1: Soak the Lucky Boat Rice Sticks in cold water for 12 hours. Stir then drain.
Option 2: Pour boiling water over the Lucky Boat Rice Sticks and leave them to soak for 10-12 minutes until cooked. Stir frequently to separate noodles and drain.
- Heat the oil in a wok on a medium to high heat.
- Add the prawns and red onion and stir for approximately 1 minute, then break in the eggs.
- Turn the heat to high, stirring all the time until the eggs are cooked – approximately 1 minute.
- Add the Lucky Boat Rice Sticks, light soy sauce, pickled turnip and tofu.
- Continue cooking until the noodles are soft (approximately 2 minutes).
- Add the tamarind sauce and mix thoroughly for 2 minutes.
- Add the beansprouts and chives or spring onion and mix well.
- Remove from the heat. (The beansprouts should still be crisp.)
- Transfer to a plate and serve with a wedge of lime, ground peanuts and dried chilli flakes to taste.