Pad Thai
Thailand's most famous stir-fried rice noodle dish with shrimp, tofu, egg, bean sprouts, peanuts, and tamarind sauce. Sweet, sour, and savory perfection.
14 ingredients
7 steps
Ingredients
- 1Rice noodles (200g)
- 2Shrimp (150g, peeled)
- 3Firm tofu (100g, cubed)
- 42 eggs
- 5Bean sprouts (100g)
- 6Roasted peanuts (50g)
- 7Spring onions (2, sliced)
- 8Dried shrimp (2 tbsp)
- 9Tamarind paste (3 tbsp)
- 10Fish sauce (2 tbsp)
- 11Palm sugar (2 tbsp)
- 12Vegetable oil (3 tbsp)
- 13Red chili flakes
- 14Lime wedges
Instructions
- 1Soak rice noodles in warm water for 30 minutes until pliable, then drain.
- 2Heat oil in a wok over high heat. Fry tofu until golden on all sides, then set aside.
- 3Add shrimp and cook until pink, about 2 minutes.
- 4Push shrimp to one side and scramble the eggs on the other side.
- 5Add drained noodles, tamarind paste, fish sauce, and palm sugar. Toss together over high heat.
- 6Add bean sprouts and spring onions. Stir-fry for 1-2 more minutes.
- 7Serve topped with roasted peanuts, dried shrimp, chili flakes, and lime wedges.