1. Soak 150g of dried rice noodles in room temperature water (30c) for at least 20 minutes. This will yield just over 200g of soft rice noodles that is ready for stir-frying. 2. Dry roast the peanuts for extra crunch and once cool, blitz in food processor leaving chunky bits. 3. Clean, devein, and peel the prawns. 4. For Pad Thai sauce, soak tamarind block in boiling water. Once cooled and softened, use hands to squeeze juice out using metal sieve and spoon. 5. In a heated pan, add enough oil to stir-fry garlic mince and shallot mince until slightly golden. 6. Add fish sauce, tamarind juice and palm sugar into the pan and stir until sauce thickens. 7. Remove from heat and pour into container to cool down. Sauce will become more viscous at cooler temperature. 8. Flash cook the peeled prawns in pan. Sprinkle some salt and remove to the side. 9. Add oil and shallow-fry the tofu pieces, dried shrimps and pickled sweet radish until crispy (in this order). 10. Add noodles, 100ml of water and stir fry until oil evenly coats the noodles. 11. Push noodles to the side and add 200g Pad Thai sauce to the pan. Let the sauce bubble a little bit before stir-fry the noodles into it. 12. Push noodles to the side and add 2 eggs. Scramble until half cooked and stir-fry the noodles into it. 13. Add bean sprouts, garlic chive/spring onion, 2 Tbsp of crushed peanuts, dried chilli (optional), cooked prawns and stir-fry until all ingredients are properly mixed. 14. Served with a wedge of lime, (more!) bean sprouts, (more!) crushed peanuts, dried chilli flakes and fresh garlic chive.
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**Ingredients**
* 8 pcs Raw prawns
* 200g rice noodles soaked
* *Pad Thai sauce*
* 1 Tbsp Garlic minced
* 1 Tbsp Shallot minced
* 200g Palm sugar
* 200g Tamarind juice (squeezed from 150g tamarind paste)
* 200g Fish sauce
* 2 Tbsp Firm tofu cubed
* 1 Tbsp Picked sweet radish
* 1 Tbsp Dried shrimps
* 45g Bean sprouts
* 30g Garlic chive/Spring onion
* 2 Eggs
* *For Garnishing*
* Bean sprouts
* Dried chilli flakes
* Crushed peanuts
* A wedge of lime
* A sprig of Garlic chive/spring onion
**Directions**
1. Soak 150g of dried rice noodles in room temperature water (30c) for at least 20 minutes. This will yield just over 200g of soft rice noodles that is ready for stir-frying.
2. Dry roast the peanuts for extra crunch and once cool, blitz in food processor leaving chunky bits.
3. Clean, devein, and peel the prawns.
4. For Pad Thai sauce, soak tamarind block in boiling water. Once cooled and softened, use hands to squeeze juice out using metal sieve and spoon.
5. In a heated pan, add enough oil to stir-fry garlic mince and shallot mince until slightly golden.
6. Add fish sauce, tamarind juice and palm sugar into the pan and stir until sauce thickens.
7. Remove from heat and pour into container to cool down. Sauce will become more viscous at cooler temperature.
8. Flash cook the peeled prawns in pan. Sprinkle some salt and remove to the side.
9. Add oil and shallow-fry the tofu pieces, dried shrimps and pickled sweet radish until crispy (in this order).
10. Add noodles, 100ml of water and stir fry until oil evenly coats the noodles.
11. Push noodles to the side and add 200g Pad Thai sauce to the pan. Let the sauce bubble a little bit before stir-fry the noodles into it.
12. Push noodles to the side and add 2 eggs. Scramble until half cooked and stir-fry the noodles into it.
13. Add bean sprouts, garlic chive/spring onion, 2 Tbsp of crushed peanuts, dried chilli (optional), cooked prawns and stir-fry until all ingredients are properly mixed.
14. Served with a wedge of lime, (more!) bean sprouts, (more!) crushed peanuts, dried chilli flakes and fresh garlic chive.
Easy [step-by-step cooking video](https://youtu.be/VVqotUEIWLA) for your reference.