Easy Pad Thai

I have tried a lot of pad thai recipes in the past but have never found one that I really liked.  Most of those recipes use tamarind paste which is an ingredient I rarely use.  I have substituted tamarind paste with fresh lime juice and vinegar and I think it gives a similar taste.  So here's my version of pad thai, it's probably not authentic but definitely delicious.

Serves 4

Ingredients

 

Sauce:
1 tablespoon of peanut butter
1/4 cup of soy sauce
5 tablespoons of lime juice
1 tablespoons of white vinegar
2 tablespoons of hot sauce
2 tablespoons of fish sauce
1/4 cup of sugar

Protein:
1/4 cup of small dried shrimps, soak in water overnight and drained
2 blocks of firm tofu, cut into small pieces
16 prawns
4 eggs
1/4 cup of chopped roasted peanuts

Veggies:
2 cups of mung bean sprouts 
2 tablespoons of pickled radish
1/4 cup of coriander, finely chopped 
1/4 cup of thai basil, finely chopped
1 clove of garlic, minced
2 green onion stalks
1 lime, cut into wedges for garnish

Carbs:
250g pad thai noodles, soak in water for 30 minutes and drained

A few tablespoons of oil for frying

Method

1. Combine the ingredients for the sauce in a small bowl and set aside.
2. Heat 2 tablespoon of oil over high heat and add garlic.  When the garlic begins to sizzle, add the dried shrimps and extra firm tofu and stir fry until the tofu is slightly golden.  Transfer the dried shrimps and tofu to a bow and set aside.
3. Heat 1 tablespoon of oil and fry the prawns until they start to colour, transfer the cooked prawns to the bow of shrimps and tofu and set aside.
4. Stir fry the mung bean sprouts in a bit of oil for about a minute and transfer to a bowl and set aside.
5. Add 1 tablespoon of oil and crack the 4 eggs in the pan and scramble them up.  Try not to over-mix so that you can still see some of the yolk and egg white parts.  Transfer scrambled eggs to a bowl and set aside.
6. Add the noodles and sauce to a frying pan and cook until the sauce has been fully absorbed.  Test the firmness of the noodles, if it's too hard, add a bit of water and cook for another few minutes.
7. Add the cooked dried shrimps, tofu, prawns, mung bean sprouts and scrambled eggs to the noodles and stir fry until well mixed.
8. Add the pickled radish, coriander and roasted peanut to the cooked noodles and stir fry for another minute.
9. Transfer noodles to a plate and garnish with green onion and lime wedges.