200gMeat / PrawnsIf you are doing Phad Thai with meat: Heat cooking oil in the wok and fry the meat until almost cooked first. Here we show Phad Thai Goong (Shrimp) which have a shorter cooking time and so are added later.
Phad Thai Sauce
Mix tamarind with some water and use only the liquid, like learned in the cooking course, put aside. On the pic are the ingredients: Tamarind and the finished Tamarind Sauce, Palm Sugar, Red Onions and Salt.
Heat cooking oil in a pot and fry the red onions in it until golden brown.
Add tamarind sauce, palm sugar and salt. Mix well.
Add water, bring to boil and put aside
Fry the garlic and add the egg(s) and stir until a little solid.
Add Phad Thai Sauce with the noodles. Make sure that the Phad Thai sauce covers the noodles. Bring to boil and let it simmer until the noodles are cooked. At this point most of the liquid should have evaporated
Add Cabbage and Carrots. Mix well.
Add prawns, bean sprouts and chives. Stir well. Add soy sauce and be careful not to overcook the prawns.