Prawn Pad Thai

Ben and I cooked this together. I was the sous chef, I got all the ingredients prepared, he, being a master cook. put it together.

Prawns Pad Thai
For Sauce
2 tablespoon tamarind paste
2 tablespoons fish sauce
2 tablespoons palm sugar or gur / jaggery; grated
½ teaspoons of red chilli powder; or to taste

Mix the tamarind paste, fish sauce and gur in a warmed pan, stir until the gur melts, add the chilli powder, and stir. Remove from heat and set aside.

Noodles
250gm rice sticks or noodles;
2 tablespoon vegetable oil2
teaspoons minced garlic
1 teaspoon minced ginger
20 large tiger prawn; deviened
2 large eggs, lightly beaten with the 1 tablespoonsesame oil
6 spring onions sliced diagonally into 1 and 1/2 inch pieces
1 cup of Chinese chives; cut in to 1 and 1/2 inch pieces
1 cup of green beans; cut into 2 inch pieces
1 cup bean sprouts (home grown!)
1/3 cup chopped roasted peanuts
3 tablespoons chopped coriander
1 lime, cut into wedges
chilli flakes

Method
1 Soak the noodles in cold water for about 30 minutes or when soft.
2. Drain the noodles.
3. Heat the wok, and then add the oil and heat until almost smoking. Add the garlic and ginger; stir for a few minutes.
4. Add the prawns stir for 3-4 minutes and remove and keep aside.
5. Add the chives, spring onions and beans, stir-fry for a few minutes.
6. Add the noodles and stir-fry for 2 minute, add the sauce, little at the time
7. When the noodles are covered with sauce, push them to one side of the wok and scramble the eggs and sesame oil mixture.
8. Add the prawns, half the peanuts and bean sprouts. Mix, place in serving bowl or individual plates.
9. Garnish with the remaining peanuts, the coriander and lime wedges.
Extra chilli powder / flakes can be added at the table.

Serves 4