Thai cuisine · Dough, Pasta & Rice

Pad Thai

Stir-fried rice noodles with shrimp, egg, tamarind and peanuts – the national dish from the night market.

Ingredients · for 2 servings

• 200 g flat rice noodles
• 200 g shrimp
• 2 eggs
• 100 g firm tofu
• 3 tbsp tamarind paste
• 3 tbsp fish sauce
• 2 tbsp palm sugar (brown sugar as a substitute)
• 2 garlic cloves
• 100 g soybean sprouts
• 3 spring onions
• 50 g peanuts
• 1 lime
• Chili flakes
• 4 tbsp oil

Instructions

1. Soak the rice noodles in warm water for 30 min until pliable but still firm; drain.
2. Stir the tamarind, fish sauce and palm sugar together into a pad thai sauce and warm briefly until the sugar has dissolved.
3. Fry the diced tofu in the hot oil until golden brown, add the garlic and shrimp and cook for another 2 min.
4. Push everything to the side, crack in the eggs, let them set, then break them up roughly.
5. Add the noodles and sauce and toss over high heat for 2–3 min until the noodles have soaked up the sauce.
6. Fold in the sprouts and spring onions only briefly – they should stay crisp.
7. Serve with chopped peanuts, chili flakes and lime wedges – everyone seasons to taste at the table.