Pad Thai
2-3
20 minutes
10 minutes
Thai
Super simple. Very tasty! This is one of those take-out dishes you have to make at home! This is a somewhat traditional recipe (as far as I can tell) and it is so so much better you get at the most restaurants! Try making it and it will blow your mind!
Ingredients
Sauce
- 35 gr palm sugar
- 45 ml/3 tbsp water
- 50 gr tamarind pulp
- 2 tbsp fish sauce
- 1 tbsp black soy sauce
Pad Thai
- 225 gr dried flat rice noodles
- 100 gr firm tofu
- 10-15 medium-big sized shrimps
- 40-60 gr dried shrimp
- 1 red chili pepper
- 4 garlic cloves
- 2 shallots
- 3 large eggs
- 150 gr bean sprouts
- Green part of the spring onion
- 4 tbsp roasted peanuts
- 2 limes
Directions
Soak the noodles for 20-30 minutes in lukewarm water or boil them to about 50-60% doneness and rinse under cold water
- Thinly slice the shallots, red chili’s, mince the garlic and pound or blend the dried shrimp into a powder.
- Devein, peel and clean the shrimps, cut the firm tofu into small cubes
- Rehydrate the tamarind pulp, with boiling water and press through a fine sieve. Whisk with the other sauce ingredients.
- Season your wok, turn the stove on high. When hot add oil and fry the shrimps until almost fully cooked. Set aside
- Add more oil to the wok on medium fry the dried shrimp for a minute or so, turn up the heat. Go in with the shallots and tofu, when they have some color(after a minute or so) go in with the garlic.
- Add the noodles and pad Thai sauce and stir until well combined
- Reduce the heat to medium, push the noodles to one side and crack the eggs in the hole. Beat and let set until almost cooked before scrambling
- Toss the eggs and noodles, add the chives, bean sprouts, chilies and shrimp. Stir to heat through
- Immediately serve with crushed peanuts on top, fresh bean sprouts, spring onion and lime wedges