Pad Thai
Ingredients
- 500 gPad thai noodles (soaked)
- 400 gShrimp (peeled)
- 200 gfirm tofu (cubed)
- 4 pcEgg (beaten)
- 6 tbsptamarind paste
- 6 tbspfish sauce
- 4 tbsppalm sugar (chopped)
- 200 gbean sprouts (fresh)
- 4 pcGarlic (minced)
- 4 pcShallot (finely sliced)
- 60 gPeanut (crushed)
- 8 pcScallion or chives (cut into 3cm segments)
- 6 tbspPeanut oil
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 2 tspHot pepper en poudre
- 2 tbspDried shrimp (coarsely chopped)
- 2 tbspPreserved salted radish (rinsed and finely chopped)
Method
Elastic, translucent rice noodles coated in a glossy amber tamarind sauce. The balance of lime acidity, crunchy peanuts, and chili heat defines this wok classic.
- 1
Soak the noodles in lukewarm water for 30 minutes. They should be soft and flexible, but still firm to the bite before stir-frying.
- 2
Mix the tamarind paste, fish sauce, and palm sugar in a bowl. Stir until the sugar is dissolved; the sauce should be syrupy and coat the back of a spoon.
- 3
Heat the peanut oil in a smoking wok. Sauté the shrimp, tofu, dried shrimp, and salted radish until the shrimp become opaque and the tofu is golden on all sides.
- 4
Add the garlic and shallot, then the drained noodles and the sauce. Mix vigorously. Push everything to the side, crack the eggs and scramble them quickly before incorporating the bean sprouts and scallions.
Frequently asked questions
How do you get this dish right?
- The wok must be searing hot before starting to prevent the noodles from sticking.
- Do not over-soak the noodles; they will finish softening once the sauce is added.
- Have all ingredients ready and within reach; the actual cooking takes less than 5 minutes.
How long does this dish keep?
Best eaten immediately. Can be stored for 24 hours in the fridge, though the noodles will lose their elasticity.
