Pad Thai Hor Kai

Method

1. To make prik pon dry fry some dried chillis over medium heat for a few minutes stirring constantly so they don't burn. Once they start to darken remove from the heat and allow to cool. Using a mortar and pestle grind to a coarse flake.
2. In a small jug or bowl mix together the sauce ingredients, set aside.
3. Soak the noodles in warm water until just soft, about 5 minutes. Drain and set aside.
4. Heat about a tablespoon of vegetable oil in a wok or pan over medium heat. Add the onions and fry until they start to soften, add the prawns and 2 eggs to the wok, let the eggs set a little and then scramble them.
5. Add the noodles and sauce to the wok and toss until the sauce coats the noodles, allow to fry for 1 minute without moving them. Add a tablespoon of water to the wok and toss through the noodles, leave undisturbed for another minute. Stir fry for another minute or two and then toss through the beansprouts and scallions. Check the prawns are cooked through and remove from the heat.
6. Beat the remaining two eggs, heat a small frying pan or crepe pan over medium heat with a little oil. pour in half the egg mixture swirling it around the pan to make a thin crepe/omelette. remove from the pan and repeat with the remaining egg.
7. Place an omelette on each plate, place about a cup of pad Thai into the centre of each omelette and fold in all four sides to create a parcel, carefully hold the edges together and flip the parcels over so that the seams are underneath.
8. Slice a cross pattern through the egg parcels and open them up, top with peanuts and toasted chilli flakes and serve with extra fish sauce, scallions and lime wedges.