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Name: Pad Thai
Total time: 30 min
Yield: Serves 2
Cuisine: Thailand
Ingredients: 200 g dried rice stick noodles; 150 g shrimp; 80 g firm tofu; 2 eggs; 100 g bean sprouts; 40 g garlic chives; 30 g roasted peanuts; 2 tbsp tamarind paste; 2 tbsp fish sauce; 1 tbsp palm sugar; 2 cloves garlic; 2 tbsp neutral oil; 1 lime

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Thailand30 minServes 2cooked before

Pad Thai

ผัดไทย · Phat Thai

Ingredients13

dried rice stick noodles200 g
shrimp150 g
firm tofu80 g
eggs2
bean sprouts100 g
garlic chives40 g
roasted peanuts30 g
tamarind paste2 tbsp
fish sauce2 tbsp
palm sugar1 tbsp
garlic2 cloves
neutral oil2 tbsp
lime1

grainseafoodvegetabledairy & eggfruitspice & sauceother

Method

Soak the rice noodles in warm water until pliable but not fully soft, then drain.
Mix tamarind paste, fish sauce, and palm sugar into a sauce.
Heat oil in a wok, fry minced garlic, then add shrimp and cubed tofu until just cooked.
Push the mixture aside, scramble the eggs in the wok, then combine.
Add the noodles and sauce, tossing over high heat until the noodles are tender and coated.
Add bean sprouts and cut garlic chives, toss briefly, then serve with crushed peanuts and lime wedges.