Pad Thai

We had this delicious Pad Thai for dinner tonight. I cannot take all the credit - I had plenty help from Mum, & Tobi (who was the chief prawn peeler.)
The preparation takes a bit of time, but the cooking is really quite quick; even if it does sound a tad complicated (you will see what I mean) 
The final product is full of delicious flavours, & once you have tasted it, I imagine you'll agree, that it is well worth the effort. 
It is a good idea to have absolutely everything ready, chopped, & prepped before you start cooking to save yourself a little stress.
As with the Prawn & Chilli Linguine from a couple blogs back - use Irish prawns!!! :) 
The recipe below serves 4 & is from Gordon Ramsay's World Kitchen.


Ingredients:
250g thin dried Rice Noodles
3 Tbsp Caster Sugar
4 Tbsp Fish Sauce
4 Tbsp Tamarind Paste
8 Tbsp Vegetable Oil
2 Shallots, chopped
4 large cloves Garlic, chopped
1 Red Chilli, deseeded & finely chopped
200g raw Prawns, peeled & deveined
4 medium Eggs
100g Beansprouts
4 Spring Onions, trimmed, green part only, cut into finger lengths
6 Tbsp Roasted Peanuts
1 Lime, quartered


Method:
Cook the Rice Noodles according to the pack instructions. 
Meanwhile, combine the Sugar, Fish Sauce & Tamarind Paste in a small bowl & stir well. 
Heat half the Oil in a wok. Add the Shallots, Garlic & Chilli and stir over a medium heat until fragrant. Add the Prawns, & stir fry for a couple of minutes until they turn a pinky-orange colour & opaque. When this happens, remove the prawns to a plate & set aside. 
Add the cooked rice noodles, and a little splash of water, to the sauce in the wok. Stir fry for a few minutes.
Push the ingredients in the wok to one side, and add the rest of the oil to the other side. Crack the Eggs over  the oil & scramble lightly until they are almost cooked, & the fold in the noodles.
Return the prawns to the wok, and add the Beansprouts & Spring Onions. Stir briefly over the heat. 
Serve immediately, sprinkled with peanuts & with a lime wedge on the side.