- For the curry paste:
- 3 T vegetable oil
- 5 red chillies, seeded
- 2 cloves garlic
- 2 shallots, chopped
- 2 T dried shrimp
- 2 T palm sugar or treacle sugar
- 1 1/2 T fish sauce
- 3 T tamarind paste in 3 T hot water
- 454 g rice noodles
- vegetable oil, for frying
- 100 g tofu, cubed
- 4 free-range eggs
- 500 g large prawns
- 2 T fish sauce
- 1 t white sugar
- 1 stalk lemongrass, crushed, plus extra to garnish
- 2 T coriander chopped, plus extra to garnish
- 100 g Woolworths mung bean sprouts
- 125 g roasted peanuts, crushed
- limes, quartered, to garnish
- spring onions, to garnish
To 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.