KUEY TEOW PAD THAI

KUEY TEOW PAD THAI 

250 gm kuey teow 

2 tablespoons vegetable oil 

2 eggs, lightly beaten 

250 gm prawn, peeled  

3 cloves garlic, minced 

2-3 chilie padi, if you like it hot 

1/4 cup chopped peanuts 

1 cup bean sprouts 

1/2 cup green onions, sliced 

1 lime, cut into wedges 

For the Sauce: 

4 tbsp fish sauce 

3 tbsp tamarind paste 

2 tbsp sugar 

1 tbsp soy sauce  

¼ cup water 

Directions: 

In a small bowl, whisk together the fish sauce, tamarind paste, sugar,  soy sauce and water. 

1. Heat 1 tablespoon of vegetable oil in a large wok over medium heat. Add the prawn and cook until pink and cooked through, about 2-3 minutes. Remove from the wok and set aside. 

2. Add another tablespoon of oil to the wok. Pour in the beaten eggs and scramble lightly until just set. Push to one side of the wok. 

3. Add the garlic and chilie padi mix well then add the sauce and mix well. Then add in the kuey teow and mix well  toss to combine. 

4. Stir in the prawn  peanuts, and half of the bean sprouts. Cook for 2-3 minutes until heated through. 

5. Serve hot, garnished with remaining bean sprouts, green onions, and lime wedges on the side