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1
1.
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2
Cook the chicken breasts in a moderate oven until cooked through.
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3
Shred apart using forks.
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4
Set aside.
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5
2.
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Mix together the tamarind**, palm sugar, sweet chili sauce and fish sauce.
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7
Set aside.
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8
3.
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Shell and devein prawns (shrimp we call them prawns in Australia!)
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(and cut them into more manageable pieces if theyre as mutantly gigantic as the ones I currently am lucky enough to have sitting in my freezer.
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I sliced them right down the middle, like butterflying but cutting all the way through).
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Set aside.
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13
4.
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Place noodles in a large heatproof bowl.
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Cover with boiling water until they soften.
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Drain noodles and set aside.
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5.
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Blend or process or crush using mortar and pestle the garlic, shrimp paste, ginger and chili until you have a nice stinky paste.
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19
6.
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Heat oil in wok and stir-fry spice paste until fragrant.
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Add prawns, frying for a minute or so.
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Add egg, stir-fry until the egg just sets.
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Add noodles, tamarind mixture, chicken, sprouts and half of the onion; stir-fry, tossing gently until combined and everything is heated through.
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24
7.
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25
Remove from heat; toss remaining green onion, coriander and nuts through pad thai.
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26
8.
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Serve with lime wedges (and perhaps some extra sprouts, coriander and crispy fried onion pieces for good measure).
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28
NOTE** If you cant find tamarind puree (which has a smooth consistency) and can only find tamarind pulp (quite chunky consistency) youll need to include an extra step in your method.
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29
Soak 40 g tamarind pulp in 1/2 cup boiling water for 30 minutes, giving it a good stir/squish every now and then.
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After the 30 minutes, strain the mixture over a bowl, pushing through as much of the pulp through the strainer as you can and making sure to scrape the underside of the strainer occasionally to collect all possible pulp.
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31
Discard the solids left in the strainer and use the pulp/liquid mixture in the bowl as for the tamarind puree in the recipe.
