Pad Thai
Ingredients
- 1/4 cup peeled dried shrimp
- 8 ounces medium dry rice sticks
- 1/4 cup tamarind concentrate (not the thick dark stuff, the looser, light brown stuff)
- 1/4 cup palm sugar
- 1/4 cup fish sauce
- 5 tablespoons neutral flavoured vegetable oil
- 8 large prawns, 21-25 count, peeled and sliced in half lengthwise
- 1/4 cup minced shallots
- 1/4 cup salty preserved radish/turnip, diced into 1/4-inch pieces
- 1 square of pressed tofu, diced into 1/4-inch pieces
- 2 large eggs
- 3 cups mung bean sprouts
- 1 cup garlic chives (aka Chinese chives), cut into 1 1/2-inch lengths
- 1/4 cup coarsely crushed roasted peanuts
- wedges of lime
- crushed, dried chili pepper
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