Ingredients
Method
1.Place shrimp in a small heatproof bowl, cover with boiling water; stand 30 minutes until softened. Drain; chop finely.
2.Place noodles in a large heatproof bowl; cover with boiling water. Stand 15 minutes or until just tender. Drain noodles, toss with 2 teaspoons of the oil; cover with plastic wrap to prevent drying out.
3.Stir the boiling water, sugar, tamarind, juice and sauces in a small jug or bowl until sugar dissolves.
4.Peel and devein prawns, leaving tails intact. Chop half the nuts coarsely; chop remaining nuts finely.
5.Heat a wok over high heat; add 1 tablespoon of the oil. Add prawns; stir-fry for 2 minutes or until just beginning to change colour; remove from wok.
6.Add remaining oil, shrimp, garlic and chilli to wok; stir-fry 1 minute or until garlic is fragrant. Add egg; stir-fry 1 minute or until just set. Add noodles, prawns, three-quarters of the green onion and sauce mixture; stir-fry until noodles are heated through.
7.Remove from heat; sprinkle over finely chopped peanuts and half the shallots; toss to combine.
8.Divide pad thai between 12 x 1-cup containers or boxes. Combine coarsely chopped peanuts, bean sprouts, remaining green onion and shallot, and coriander in a medium bowl; sprinkle over pad thai; serve with wedges.
Recipe can be prepared 4 hours ahead up to the end of step 4.
Note
