- 100 grams prawn peel
- 1 egg
- 50 grams flat rice noodles
- 50 grams bean sprouts
- Carrot, cabbage
- 1 spring onion
- 1 clove garlic
- 1 piece lime
- 1 tbsp. ground roasted peanut
- 1 tbsp. cooking oil
- 25 grams tamarind juice
- 3 dry red chillies remove seed cut up small
- 40 grams palm sugar
- 4 tbsp. coconut milk
- 60 grams shallot cut up small
- 2 tsp. salt
- ½ cup water
- 1 tsp chicken stock
- To make sauce, put tamarind juice, chilli, shallot in the grinder. Grind until it is very fine. If it is dry add some water.
- Move into a sauce pan the add palm sugar, salt coconut milk. Mix well then bring it to boil and simmer. Remove from the heat. It should be a thick consistency when cooled.
- Heat oil in a frying pan and sauté garlic. When yellowed, add prawn then stir, put into one side of the pan, then add egg and scramble then mix with prawn.
- Add noodles and Phad Thai sauce then stir until cooked (if it is to dry add a tiny amount of water), add bean sprouts and spring onion and turn to mix together.
- Spoon into plate and sprinkle with ground peanut. Served with lime and salad.
