Pad Thai (Stir fried noodles, Thai style)About this recipe:
The quintessential street noodles of Thailand, unadulterated and basic. Serve on parchment paper for added authenticity. Have all the ingredients adjacent to a wok as the cooking procedure moves quickly. The whole procedure takes about 5 minutes. |
Ingredients
Serves: 2
Serves: 2
- Oil for sauteing
- 1 clove garlic, minced
- 1 tablespoon dried shrimp
- 1 tablespoon chopped pickled cabbage
- 300 g thin rice noodles, soaked in water
- 3 tablespoons sugar
- 3 tablespoons fish sauce
- 2 tablespoons tamarind juice
- 2 eggs, beaten
- 1/2 cup fried tofu, chopped
- 3 tablespoons peanuts, chopped
- 3 spring onions, chopped
- 100g bean sprouts, plus more for garnish
- 1 lime, quartered
- Sugar, chillies, fish sauce to taste
Directions
Prep:10min › Cook:5min › Ready in:15min
- Put oil in a wok and heat to very hot. Add the garlic, dried shrimp and pickled cabbage. Stir-fry until the garlic is browned.
- Add the noodles and cook until the noodles are soft. Add the sugar, fish sauce and tamarind juice and mix well. Then add the eggs and cook into the noodles.
- Add the tofu, peanuts and spring onions. Mix, then add the beans sprouts last. Stir and cook for 10 seconds and place on individual plates.
- Garnish with more bean sprouts and let your guests season their own noodles with the lime quarters, sugar, chillies and fish sauce.