Phad Thai

• 3 tbsp vegetable oil
• ½ cup diced tau kwa (firm bean curd)
• 2 cloves garlic, chopped
• 1 egg, lightly beaten
• 10 fresh prawns, peeled and de-veined
• 200g rice stick noodles, soaked in water for 10 minutes
• 1 tbsp dried prawns, chopped
• 1 tbsp sweet chye poh (dried turnip), chopped
• 2 tbsp cashew nuts
• 40g beansprouts, tails removed

For sauce:

• 2 tbsp tamarind paste
• ¼ cup water
• 3 tbsp light soy sauce
• ¼ cup grated palm sugar or gula Melaka
• 3 tsp caster sugar
• ½ tsp salt
• 1 tbsp lime juice
• ½ tbsp tomato ketchup

To garnish:

• A handful of fresh beansprouts
• 20g koo chives (garlic chives), cut into 2cm slices
• 2 limes, halved

1. To make the sauce, soak the tamarind paste in water for about 5 minutes. Drain and reserve the liquid. Discard the tamarind seeds.
2. Place the tamarind water, soy sauce, grated palm sugar or gula Melaka, sugar and salt in a small saucepan.
3. Bring to a slow boil, stirring occasionally, until the sugar dissolves.
4. Once it comes to the boil, remove from the heat and add lime juice and ketchup. Mix well and set aside.
5. Heat oil in a wok or a frying pan over medium-high heat.
6. Fry the tau kwa until crisp and golden, about 5 minutes. Remove from the pan and set aside.
7. Set the pan back on the flame and add the garlic. Stir-fry for about 30 seconds, then add the egg and fresh prawns, tossing vigorously for another 30 seconds.
8. Add the rice stick noodles and toss, cooking until they soften.
9. Add the dried prawns, chye poh, fried tau kwa, cashew nuts, beansprouts and the sauce.
10. Toss and stir so that the noodles are well coated with all the ingredients.
11. Remove from the heat and transfer noodles to serving plates. Garnish with the fresh beansprouts, koo chives and limes. Serve immediately.

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