Pad Thai Goong Sod

Created by Silverwater Firefighter William

(Fried Rice Noodles with Shrimp)

Preparation time: 15 minutes

Serves: 6

Ingredients

• 5 tablespoons oil
• 1 cake of tofu, cubed
• 5 cloves garlic, minced
• 5 shallots, finely diced
• 1 tablespoon dried shrimps or prawns (soaked for 5 minutes in warm water, drained and lightly processed)
• 1 tablespoon pickled Chinese radish
• 300g dried rice-stick noodles (soaked in warm water to soften)
• 1 tablespoon dried chili flakes
• 3 eggs
• 2 cups bean sprouts, cleaned
• ¼ cup garlic chives or spring onions, sliced into 2cm lengths
• 2 tablespoons crushed peanuts
• 150g fresh prawns or shrimp (peeled, deveined and grilled)

Sauce

• 3 tablespoons palm sugar
• 3 tablespoons fish sauce
• 3 tablespoons tamarind pulp (soaked in ½ cup water strained to remove seed and fibre)

Method

1. Place all the sauce ingredients in a small saucepan and bring to the boil. Reduce heat and simmer for 3-5 minutes.
   Remove from heat and set aside.
2. Heat 3 tablespoons oil in a large frying pan or wok and stir-fry the tofu until lightly brown, about 5 minutes.
   Drain and set aside.
3. Stir-fry garlic and shallots over high heat for 2 minutes.
   Add dried shrimps and pickled radish, and fry for another 3 minutes.
   Add noodles and bean curd and stir-fry to mix.
   Then add sauce and dried chili flakes. Continue to stir-fry over medium heat.
4. Push the noodles to one side. Add 2 tablespoons of oil, break the eggs into the pan and scramble until cooked.
   Then mix the eggs and noodles together.
5. Add half the bean sprouts and garlic chives/ spring onions.
   Mix together thoroughly and remove from the heat.
6. Serve garnished with the remaining bean sprouts and chives, crushed peanuts and grilled prawns or shrimp.