4
Easy
20 minutes
20 minutesTo make the curry paste, heat the oil in a pan over a medium heat, add the chillies and fry for a few seconds, then set aside. Fry the garlic until golden brown and set aside. Fry the shallots and set aside.
Pound the chillies, garlic, shallots and dried shrimp using a mortar and pestle.
Return the paste to the pan and fry for 2–3 minutes over a medium heat. Add the palm or treacle sugar, fish sauce and tamarind juice and cook for a further 2 minutes. Remove the paste from the heat and allow to cool.
Prepare the noodles according to package instructions. Heat 2 T oil in a small frying pan over a medium heat and fry the tofu until golden. Set aside.
Heat the remaining oil in a large frying pan. in a separate bowl, whisk the eggs. Cook in 4 batches to make 4 omelettes. Set aside.
In another large frying pan, cook the curry paste and prawns for 2 minutes. Add the noodles, fish sauce, sugar, lemongrass and coriander. Toss in the tofu, bean sprouts and peanuts.
To serve, place an omelette onto a plate and spoon over the pad Thai. Garnish with lemongrass, limes, coriander and spring onions.
