Pad Thai
Savor the perfect balance of flavors with this vibrant Pad Thai, packed with shrimp, tofu, and a tangy tamarind kick!
Ingredients
- 300 g rice noodles
- 300 g raw peeled shrimp
- 200 g firm tofu
- 3 eggs
- 3 shallots
- 2 garlic cloves
- 4 tbsp tamarind paste
- 4 tbsp fish sauce
- 3 tbsp palm sugar
- 80 g peanuts
- 150 g bean sprouts
- 1 lime
- 2 tbsp neutral oil
How to make it
- Soak the rice noodles in warm water until they are flexible but still firm in the center, then drain well. Finely slice the shallots, chop the garlic, cut the firm tofu into small cubes, roughly chop the peanuts, and cut the lime into wedges.
- Stir the tamarind paste, fish sauce and palm sugar together with 4 tbsp warm water in a bowl until the sugar dissolves and the sauce turns glossy.
- Heat half the neutral oil in a wok over medium-high heat. Fry the tofu cubes for 3 to 4 minutes until golden on the edges, then add the shrimp and cook just until they turn pink and curl, about 1 minute per side. Move both to one side of the wok.
- Add the remaining oil, then cook the shallots for 1 minute until softened. Add the garlic and stir for 20 seconds until fragrant. Push everything aside, crack in the eggs and stir them quickly into soft curds.
- Add the drained noodles and pour in the tamarind sauce. Toss and lift the noodles through the wok until they absorb the sauce and become tender, adding 2 to 3 tbsp water if needed to keep them glossy and separated.
- Return the tofu and shrimp to the wok, add the bean sprouts and most of the peanuts, and toss for 30 seconds so the sprouts stay crisp. Serve the Pad Thai in shallow bowls, topped with the remaining peanuts and lime wedges on the side.
