Real Street Food-Style Pad Thai

marionskitchen.com

Celia

2 tbsp pork lard (or vegetable oil), plus a scant teaspoon extra

4 large prawns, deveined and peeled, tails intact

100g (3.5 oz) firm tofu, diced (note: I didn't use)

2 eggs, lightly beaten

½ tbsp finely chopped Thai pickled radish (NOTE: much more. See note below)

4 stems of Chinese chives (also known as garlic chives), trimmed and cut into 5cm (2 inch) batons, plus extra to serve

a decent handful (or ⅓ cup) bean shoots, plus extra to serve (Note: I didn't use)

200g (7 oz) thin (no thicker than 3mm or ⅛ inch) dried rice stick noodles*

roasted and chopped peanuts, to serve

chilli powder, to serve (Note: I used chili crisp on the side)

lime wedges, to serve

subheading: Pad Thai sauce:

50g (1.5 oz) pork lard (or vegetable oil)

3 small Asian shallots, finely chopped

15g (0.5 oz) Thai fine, small dried shrimp* (note: I didn't use)

30g (1 oz) palm sugar, roughly chopped

½ cup tamarind concentrate or puree

2 tbsp fish sauce

20g (0.7 oz) white sugar (note: I didn't use)

Note: Ingredients may have been altered from the original.

Directions at marionskitchen.com

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