Pad Thai

Ingredients

• 200g rice noodles
• 200g shrimp
• 100g tofu, cubed
• 2 eggs
• 100g bean sprouts
• 3 EL tamarind paste
• 2 EL fish sauce
• 50g roasted peanuts
• 1 lime

Instructions

1. Start by soaking the rice noodles in a large bowl of warm water, ensuring they are fully submerged. Allow them to soak for about 10-15 minutes until they are soft but still firm to the bite. They should be pliable, but not mushy. Afterwards, drain them and set aside, ready to be added directly to the pan later.
2. In the meantime, prepare the authentic Pad Thai sauce. In a small bowl, combine three tablespoons of tamarind paste, two tablespoons of fish sauce, and one tablespoon of brown sugar. Stir well until the sugar has completely dissolved. This sauce is the heart of the dish, providing the perfect balance of sweet, sour, and savory flavors.
3. Now, heat a little oil in a wok or large skillet over medium-high heat. First, fry the diced tofu until golden brown and crispy, then remove it. Next, add the shrimp to the same pan and cook until they turn pink and are just done, but don't let them become rubbery. Set these aside as well to be added later.
4. Whisk the two eggs and add them to the hot wok. Quickly scramble them, then push them to one side. Add the drained noodles and the prepared sauce. Stir-fry everything continuously for about 3 minutes until the noodles have absorbed the sauce well and are cooked through. Now, add the tofu and shrimp back into the pan and mix everything thoroughly.
5. Serve the Pad Thai immediately on two plates. Garnish generously with the roasted peanuts and fresh bean sprouts. A lime wedge is essential; squeeze its juice over the dish to add a wonderfully fresh note. Optionally, you can sprinkle with fresh cilantro leaves and serve with a pinch of chili flakes. Enjoy your meal!

Nutrition