Pad Thai

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 1227
• Protein: 55 g
• Carbs: 157 g
• Fat: 43 g

Ingredients

• 500 g Pad thai noodles ( soaked )
• 400 g Shrimp ( peeled )
• 200 g firm tofu ( cubed )
• 4 piece Egg ( beaten )
• 6 tbsp tamarind paste
• 6 tbsp fish sauce
• 4 tbsp palm sugar ( chopped )
• 200 g bean sprouts ( fresh )
• 4 piece Garlic ( minced )
• 4 piece Shallot ( finely sliced )
• 60 g Peanut ( crushed )
• 8 piece Scallion or chives ( cut into 3cm segments )
• 6 tbsp Peanut oil
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 2 tsp Hot pepper en poudre optional
• 2 tbsp Dried shrimp ( coarsely chopped )
• 2 tbsp Preserved salted radish ( rinsed and finely chopped )

Instructions

1. Noodle preparation

   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. Making the sauce

   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. Searing the proteins

   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. Final stir-fry

   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.

Chef's tips

• 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.

Storage

Best eaten immediately. Can be stored for 24 hours in the fridge, though the noodles will lose their elasticity.