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Pad Thai
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Pad Thai

40 minServes 2Nutri-Score C€€
from @louloukitchen_598 imports5 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • rice noodles (flat dried noodles)Grains200 g
  • shrimp (peeled and deveined)Fish200 g
  • eggs (beaten)Dairy2 pieces
  • firm tofu (cut into small cubes)Fresh100 g
  • bean sprouts (rinsed)Produce100 g
  • garlic chives (cut into batons)Produce50 g
  • shallots (thinly sliced)Produce2 pieces
  • garlic (minced)Produce2 pieces
  • tamarind pastePantry30 ml
  • fish saucePantry30 ml
  • palm sugar (grated)Pantry25 g
  • lime (cut into wedges)Produce1 piece
  • roasted peanuts (crushed)Nuts & seeds40 g
  • dried shrimpFish20 g
  • vegetable oilPantry30 ml

per serving

Nutrition

967kcal

Carbs
119 g
Proteins
46 g
Fat
35 g
Adapt tools

what you’ll use

Tools

  • Wok
  • Mixing bowl
  • Colander
  • Stovetop

step by step

Method

  1. Soak the noodles

    • Place the rice noodles in a bowl of warm water.
    • Let them soak until pliable but still firm.
    Step 1

  2. Mix the sauce

    • Combine the tamarind paste, fish sauce and palm sugar in a bowl.
    • Stir until the sugar dissolves into a smooth sauce.
    Step 2

  3. Prepare the aromatics

    • Slice the shallots and mince the garlic.
    • Cut the tofu into small cubes and the garlic chives into batons.
    • Crush the roasted peanuts.
    Step 3

  4. Sear the tofu and shrimp

    • Heat the vegetable oil in a wok over high heat.
    • Fry the tofu and dried shrimp until golden.
    • Add the shrimp and cook until pink, then push everything to one side.
    Step 4

  5. Scramble the eggs

    • Pour the eggs into the empty side of the wok.
    • Scramble them quickly until just set, then mix with the shrimp and tofu.
    Step 5

  6. Stir-fry the noodles

    • Add the garlic and shallots and stir for a few seconds.
    • Add the drained noodles and the sauce.
    • Toss constantly until the noodles soften and absorb the sauce.
    Step 6

  7. Finish and serve

    • Add the bean sprouts and garlic chives and toss for a moment so they stay crisp.
    • Serve topped with the crushed peanuts and lime wedges.
    Step 7
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