Pad Thai
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 12
About this dish
Tamarind, fish sauce, and sugar decide everything in pad thai: shift the ratio slightly and the dish leans sour, salty, or sweet.
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Firm tofu fried golden gives a nutty base, shrimp cook only until pink, and eggs are scrambled into thin ribbons in a cleared space in the pan. Bean sprouts and scallion go in for the last few seconds to stay crisp, with crushed peanuts and lime on the side.
Ingredients
Instructions
- 1
Soak 200 g rice noodles in lukewarm water for 20 minutes.
Drain them when they bend easily but still feel firm in the center, so they do not turn mushy during the high heat stir-fry.
- 2
Stir together 2 tablespoons tamarind paste, 2 tablespoons fish sauce, and 1 tablespoon sugar before cooking.
Mix until the sugar is dissolved, because the noodles absorb the sauce quickly once they hit the pan.
- 3
Heat 2 tablespoons oil in a wide pan over medium-high heat.
Fry 100 g firm tofu until golden on the edges, then add 150 g shrimp and push them aside as soon as the outside turns pink.
- 4
Push the tofu and shrimp to the edge and crack 2 eggs into the cleared center.
Stir only as they begin to set, forming thin pieces that will mix through the noodles without clumping.
- 5
Raise the heat to high and add the drained noodles with the sauce.
Toss quickly for about 2 minutes, turning from the bottom often, until the noodles look glossy and amber rather than wet.
- 6
Add 80 g bean sprouts and 30 g green onion at the end and toss for only 30 seconds to keep their crunch.
Turn off the heat, then serve with 30 g crushed peanuts and lime for squeezing.
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