SEASONING PREPARATION
1. Mix the palm sugar syrup, tamarind juice, salt, and fish sauce in a pan, and cook on a low heat.
2. Continue to stir until a thick syrup forms – about four to five minutes.
3. Set aside to cool.
NOODLES PREPARATION
1. Soak dry noodles in cold water until they are slightly soft – about ten minutes.
2. Heat the vegetable oil in a wok or pan until hot – about one to one and a half minutes. Sautee the shallots until they are transluscent (about two to three minutes) but do not brown.
SEASONING PREPARATION
1. Mix the palm sugar syrup, tamarind juice, salt, and fish sauce in a pan, and cook on a low heat.
2. Continue to stir until a thick syrup forms – about four to five minutes.
3. Set aside to cool.
NOODLES PREPARATION
1. Soak dry noodles in cold water until they are slightly soft – about ten minutes.
2. Heat the vegetable oil in a wok or pan until hot – about one to one and a half minutes. Sautee the shallots until they are transluscent (about two to three minutes) but do not brown.
3. Add the fresh egg and noodles, and pan-fry for approximately one minute.
4. Add the seasoning mixture and the tofu, dry shrimp, pickle turnips and bean sprouts. Stir for about two to three minutes until warmed through, then add the fresh prawns without the shells, but tail on. Continue to stir until the prawns are opaque for about three more minutes. Do not overcook the seafood. Turn off the heat and stir for about a minute.
5. Take the pad thai off the stove. Garnish with the roasted peanuts, lime wedges, cilantro and serve.
