Real Street Food-Style Pad Thai | Marion's Kitchen

Name: Real Street Food-Style Pad Thai | Marion's Kitchen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 tbsp pork lard (or vegetable oil), plus a scant teaspoon extra; 4 large prawns, deveined and peeled, tails intact; 100g (3.5 oz) firm tofu, diced; 2 eggs, lightly beaten; ½ tbsp finely chopped Thai pickled radish; 4 stems of Chinese chives (also known as garlic chives), trimmed and cut into 5cm (2 inch) batons, plus extra to serve; a decent handful (or ⅓ cup) bean shoots, plus extra to serve; 200g (7 oz) thin (no thicker than 3mm or ⅛ inch) dried rice stick noodles*; roasted and chopped peanuts, to serve; chilli powder, to serve; lime wedges, to serve; Pad Thai sauce:; 50g (1.5 oz) pork lard (or vegetable oil); 3 small Asian shallots, finely chopped; 15g (1/2 oz) Thai fine, small dried shrimp*; 30g (1 oz) palm sugar, roughly chopped; ½ cup tamarind concentrate or puree; 2 tbsp fish sauce; 20g (2/3 oz) white sugar