Thailand / Main
Pad thai
Rice noodles fried with tamarind, fish sauce and palm sugar. The whole thing takes four minutes.
Ingredients
- Rice noodles, 5 mm200 g
- Prawns200 g
- Firm tofu, diced100 g
- Eggs2
- Tamarind paste3 tbsp
- Fish sauce3 tbsp
- Palm sugar3 tbsp
- Garlic3 cloves
- Shallot2
- Bean sprouts150 g
- Garlic chives50 g
- Peanuts, roughly chopped50 g
- Limeto taste
- Neutral oil3 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Soak the noodles in warm water for twenty minutes. They should bend but still feel firm when you bite one.
Dissolve the palm sugar in the tamarind and fish sauce, warming them together for a minute. Taste it: sour, salty and sweet should all land equally.
Get the wok hot, fry the tofu until crisp, add the garlic and shallot, then after half a minute the prawns. Cook until pink and push them to the side.
Break the eggs into the cleared space, let them set and break them up with the spatula. Add the drained noodles and pour in the sauce.
Fry, tossing constantly, for two minutes until the noodles drink the sauce and soften. Add the sprouts and chives, toss once and take it off.
