Pad Thai is the most famous classic Thai-style stir-fried rice noodles dish served mainly as a street food. Its signature taste is a combination of tangy, sweet, nutty and fruity flavour.
Crack all the eggs into a medium mixing bowl, add salt and ground white pepper. Beat all the eggs well with a fork.
Heat up a non-stick frying pan with some extra virgin olive oil on medium to high heat. Add the beaten egg mixture into the frying pan, turn the heat to medium. Move the frying pan around to distribute the egg evenly, pan-fry for about 2 to 3 minutes or until the bottom of the omelette turn slight brown. Turn the omelette around and pan-fry for roughly the same time. Remove omelette onto a plate.
For the noodles:
Prepare and mix the sauce ingredients in a separate mixing bowl.
Marinade the prawns in a mixing bowl with ground white pepper and salt.
Fill a medium pot half full of water, bring to a boil and turn off the heat. Add the rice noodles into the pot for 2 minutes or until the rice noodles are soft. Separate the noodles, drain the water and set aside.
Heat up a wok with 2 tablespoons of extra virgin olive oil, stir-fry the prawns on medium to high heat for 2 minutes or until prawns are just cooked. Remove prawns and juice and set aside. Clean wok with kitchen paper towel.
Heat up the wok again with 4 tablespoons of extra virgin olive oil, add in the rice noodles and sauce prepared, stir-fry for 2 minutes on medium to high heat. Return the omelettes to the wok, break the omelettes into smaller pieces, stirring frequently, toss and combine well until the dish is heated through on medium to high heat. Then add in the firm tofu and stir-fry for another 2 minutes.
Lastly, return the prawns to the wok and add in the garlic chives, and bean sprouts, stir-fry for another 3 minutes or until the noodles and ingredients are mixed through.
Garnish with coarsely chopped unsalted roasted peanuts and serve with lime wedges.