Prawn Pad Thai - Thailand - Bangkok

Day 3 35 degrees
Today's adventure was a guided bike ride through the back streets of Bangkok. It was only 20 km but the 35 degree heat made it seem longer. The trip was eventful and I'll be writing about it in full.

Bottom line: A great way to explore parts of Bangkok that a tourist would normally not venture into. Tip - make sure you wear runners!

Here's another Thai favourite recipe

Prawn Pad Thai
(serves 6)
250g rice stick noodles
2tbs peanut or rice bran oil
20 peeled green prawns, tails intact
1 garlic clove, finely chopped
2 spring onions finely chopped
1/4 cup (60ml) fish sauce
2 1/2 tbs tamarind concentrate*
1/4 tsp each chilli powder and mild paprika
1 large egg, lightly beaten
1 bunch chines cun into 2cm lengths
2 cups (160g) bean sprouts
4 fried tofu puffs* (optional) halved
1/3 cup (50gm) peanuts, toasted, chopped or 2tbs dessicated coconut, toasted
1/2 cup chopped coriander
lime wedges to serve

1 Place the noodles in a large bowl and pour over enough boiling water to cover. Stand for 15 minutes, occasionally stirring with tongs, then drain.
2 Heat the oil in a wok over high heat. Add the prawns, garlic and spring onion, and stir fry for a minute. Add noodles and stir to combine. Add fish sauce, tamarind or vinegar, chilli powder and paprika and stir fry 30 seconds. Add egg and stir fry for a further minutes or until egg is set. Add the chives, sprouts, tofu, peanuts and coriander. Stir fry until well combined. Serve immediately with a wedge of lime.

Tamarind concentrate and tofu puffs are available from Asian food shops. Substitute rice vinegar for tamarind concentrate if unavailable.