Shrimp pad thai

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 225 g pad thai rice noodles
• 225 g whole head-on shrimp
• 4 tbsp oil
• 160 ml water
• 3 tbsp sugar
• 2 tbsp tamarind paste
• 3 tbsp fish sauce
• 1/2 block extra-firm tofu, sliced
• 1 shallot and 3 garlic cloves
• 2 cups chopped garlic chives
• 3 eggs
• 2 cups mung bean sprouts
• 2 tbsp chopped roasted peanuts
• White pepper to taste

Step-by-step method

1. Soak noodles for about 20 minutes and drain. Peel and clean shrimp, keeping heads and shells.
2. Fry shells in a spoonful of oil; add water, simmer 5 minutes and strain. Mix stock with sugar, tamarind, fish sauce and pepper.
3. Sear shrimp in another spoonful of oil until opaque; remove. Brown tofu, then add shallot, garlic and chives.
4. Add noodles and sauce; stir-fry until softened and the liquid is absorbed.
5. Make room, add remaining oil and eggs; scramble until set and fold into noodles.
6. Add sprouts and shrimp, heat for 1–2 minutes and serve with peanuts.