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This baby living in my uterus likes Asian cuisine quite a bit!

YUM! Maybe I'll add it to next week's menu if someone posts a good one

@HabesBabe: Agree! I made it a few times but after that I got lazy and went back to take out!

Here's the recipe (from Baipai in Bangkok):

Ingredients:

50g Thin rice noodle (soak in room temp water for 30min)
2 medium size prawns
1 shallot - finely chopped
10g hard tofu (bean curd) julienned 1cm long
1 salted radish - finely chopped
5g dried shrimps
3TB water/stock
1TB fish sauce
1TB Sugar (preferably palm sugar)
1TB tamarind paste
2tsp vinegar
1/4 teaspoon chili powder
1 egg
15g bean sprouts
10g chinese chives - cut into 2cm segments
2TB vegetable oil
1TB roasted peanuts, crushed
1 lime

Cooking:

For pad thai sauce:

mix 1TB water, palm sugar, vinegar, fish sauce, chili powder and tamarind paste. Add more water until sauce is of a soupy consistency.

1. On medium heat, pour half amount of oil into a wok to fry prawns. When cooked, remove prawns and set aside.
2. In the same wok with the remaining oil, add chopped shallot, tofu, salted radish, dried shrimps, and stir well.
3. Put in the noodle, water/stock, and stir fry until the noodle is softened.
4. Then quickly add the pad thai sauce and stir well.
5. Move noodle to the side of the wok, pour rest of the oil into the wok and break egg onto the oil.
6. Spread the egg to partially cook it, then bring back the noodle on top of the egg, flip over and stir to combine well.
7. Lastly, add bean sprouts, Chinese chives and stir until everything is combined.
8. Serve on a plate topped with prawns, crushed peanuts and cut lime.

Don't you appreciate take-out pad thai so much more now??? If anyone is diligent enough to try this recipe, please post photos, I'd love to see the yummy result!

omg pad thai sounds so good.
i'm trying to lose 20lbs though!!!!!