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
- In a large deep skillet or wok, heat oil till almost smoking and add shallot, tofu, shrimp, dried shrimp, and turnip, stir-frying and keeping items moving around pan for about 5-8 minutes.
- Add egg and rice noodles, cook until noodles have softened and egg is cooked. Stir in pad thai sauce. Stir in peanuts and lime juice, and then bean sprouts and chives / scallions.
- Serve immediately with various condiments of your choice.
Recipe courtesy of Jamnong Nirungsan of the Swissotel, Bangkok for the 2009 International Congress on Nutrition, in which Oldways participated