4 tbsp peanut or canola oil
1/2 tbsp minced garlic
1 tbsp small dried shrimp, optional
1/2 cup whole shrimp, peeled and deveined, with the tails left on
1 tbsp shredded preserved radish (optional)
500 gram (after drained) medium-size dried rice noodles
(soaked 60 minutes in cold water and drained)
4 tbsp of Thai Princess Pad Thai sauce
2 tbsp thinly sliced scallions
2 eggs, beaten
1/2 cup diced firm tofu
1/2 to 1 tsp ground hot chillies, or more to taste
1/4 cup water or chicken broth, plus extra
(different noodles will absorb various amounts of liquid)
1/3 cup coarsely ground roasted unsalted peanuts
1/2 cup sliced garlic chives or green onion
2 cups bean sprouts, rinsed, plus more for garnish
1/4 cup cilantro leaves
1 lime, cut into wedges
Heat 1 tbsp of oil at medium heat in a wok. Add the garlic and stir-fry until light brown. Add the shrimp, the tofu and keep stirring until the shrimp changes colour. Remove them and set aside.
Increase the heat to the highest, add 3 tbsp of oil, wait until almost smoking. Add the dried shrimp, if using, the eggs and preserved radish, cook for 20-30 sec then add the noodles. Stir-fry all well mixed. They will stick together so stir fast and try to separate them. Add a little water or broth, more if needed. The noodles should appear soft and just slightly resilient. Then add the Pad Thai sauce, chillies, peanuts, garlic chives and bean sprouts, stirring until everything is thoroughly mixed. If the pan is very dry, add 1 more tbsp of oil. Return the cooked shrimp and the tofu to the wok. Tossing and stirring until well mixed, about 1 more minute.
Remove to a platter. Garnish with raw bean spouts, cilantro, roasted peanut and a few drops of lime juice.