This traditional Thai noodle dish is very common in America. Substitute scallions for Gui Chai if not available. Dried shrimp, preserved turnip, pad thai sauce and banana flower can be found in Asian markets.
5 large prawns (shrimp)
2 ounce uncooked rice noodles (preferably brown rice)
½ Gui Chai (Chinese green chives) or scallions, sliced
2 ounces bean sprouts
1 tablespoon dried shrimp
1 tablespoon ground roasted peanuts
6 ounces firm tofu, cut into 1” cubes
1 tablespoon sweet preserved turnip (optional)
1 small shallot, chopped
2 tablespoons canola or vegetable oil
1 tablespoon fresh lime juice
2 tablespoons Pad Thai sauce
1 egg, whisked in small bowl
Optional condiments: Lime wedges, fresh bean sprouts, chopped scallion, banana flowers, brown sugar, ground peanuts, chile powder
Recipe courtesy of Jamnong Nirungsan of the Swissotel, Bangkok for the 2009 International Congress on Nutrition, in which Oldways participated
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