Pad Thai Goong Sod (Fried Rice Sticks with Shrimp)

Ingredients 

• 5  tablespoons oil
• 1  cake pressed bean curd, diced (Tofu)
• 5  cloves garlic, minced
• 5  shallot, minced
• 1  tablespoon dried shrimps or prawns, soaked for 5 minutes in warm water and     drained,lightly pounded or processed
• 1  tablespoon chopped pickled Chinese radish
• 10 oz (300 g) dried rice-stick noodles, soaked in warm water to soften, drained well
• 1  tablespoon dried chili flakes or ground red pepper
• 3 eggs
• 2  cups bean sprouts, cleaned
• 1/4 cup garlic chives or spring oinons, sliced into 1-in (2 cm) lengths
• 2  tablespoons crushed peanuts
• 5  oz (150 g) fresh prawns or shrimps, peeled and deveined, and grilled

 

sauce

• 3  tablespoons shaved palm sugar
• 3  tablespoons fish sauce
• 3  tablespoons tamarind pulp soaked in 1/2 cup water, then     strained to remove seed and fibers
• Polka dot omlette
• 2 eggs
• Frying pan or griddle
• Egg beater  (fork)
• Flipper or spatula
• Oil or butter
• cookie cutter    
• How to cook
• It is best to crack your eggs one at a time in a bowl or a cup and separate the white from the yolk Put them into a glass or plastic bowl. 
• After breaking the eggs, be sure to wash your hands thoroughly to prevent salmonella poisoning. Beat the york eggs until they are completely mixed .You can either use a fork, or wire whisk to mix/beat your eggs. 
• Pour about a tablespoon onto the pan. Put the heat on low to medium heat, and pour on the yolk eggs, spreading them evenly with a spatula.
  Pay special attention that the eggs are not sticking to the bottom of the pan, and use your flipper or spatula around the edges of the omelette to make sure that it is not sticking. Gently return the sides of your omelette, and then use a cookie cutter to cut the shapes out of the omlette and pour the egg white into the hole of omlette and cook until done

Preparation

 

1 Place all the Sauce ingredients in a small    saucepan and bring to a boil. Reduce heat    and simmer for 3-5 minutes. Remove from    heat and    set aside.

 

2 Heat 3 tablespoons oil in a large pan and    stir-fry bean curd till lightly brown, about 5    minutes. Drain and set aside.

 

3 Stir-fry garlic and shallots over high for 2    minutes. Add dried shrimps and pickled radish    and fry for another 3 minutes. Add noodles    and bean curd and stir-fry to mix, then add    Sauce and dried chili flakes. Continue to     stir-fry over medium heat.

 

4 Push moodles to one side. Add 2 tablespoons    oil, break the eggs into the pan and scramble    till cooked, then mix eggs and noodles    together.

 

5 Add half the bean sprouts and garlic chives or  spring onions. Mix together thoroughly and    remove from heat.

 

6 Serve garnished with polka omlette, the remaining bean sprouts and chives, crushed peanuts and grilled shrimp, if using. 

 Pad Thai is normally garnished with a heaping  portion of uncooked beansprouts on the side  as well as a garlic chives,on top.