pad thai

this recipe is pretty simple to make but has quite a bit of prep involved. you don't have to use both prawns and tofu; just pick one if you're short on time. this recipe makes 3 large or 4 small servings.


tamarind juice:
dissolve 2 tbsp tamarind paste in 1/2 cup boiling water. (It will take about 30 min)
strain out the remaining chunks before using

tofu:
1tbsp grapeseed or vegetable oil
1cup extra firm tofu -sliced
1tbsp soy sauce
1tsp chinese five spice powder
1tsp ginger juice - 2 inches of ginger diced then pressed

heat a pan on medium high. when hot, add the oil then add the tofu.
fry a few minutes then stir and fry for a few more until golden brown on a few sides, set aside.

vegetables:
carrots - grated or matchsticks
been sprouts
green onions - sliced
peanuts - toasted and chopped
cilantro
wedge of lime

sauce:
strain about 1/4 cup of the tamarind juice into a small pot.
Mix in:
2tbsp fish sauce
3tbsp sugar
2 cloves garlic - pressed
1 thai chili pepper - diced

whisk over low heat for about 10 minutes, then remove from heat.

noodles:
boil 1-250g package flat rice noodles until just barely cooked, strain.

heat a pan or wok on medium then add 2tbsp oil.
add the noodles and the sauce, stir fry about 3 minutes until sauce is absorbed.
remove noodles from pan and add to the bowls you're serving in.
keep the pan on hot - for the prawns

prawns:
about 12 prawns
1tbsp sirracha pepper sauce
1tbsp grapeseed or vegetable oil

add prawns to the pan and cook for 2 minutes on each side then remove from pan and add to serving bowls.

assemble:

scramble 2 eggs in the pan, then add to serving bowls.
add the vegetables and tofu to the bowls and serve!