Pad Thai
Stir-fried rice noodles with shrimp, tofu, egg, bean sprouts and tamarind sauce, topped with peanuts. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Medium
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Ingredients
- 300 g Rice stick noodles
- 200 g Shrimp
- 150 g Firm tofu
- 2 pc Eggs
- 200 g Bean sprouts
- 50 g Garlic chives
- 3 tbsp Tamarind paste
- 3 tbsp Fish sauce
- 3 tbsp Palm sugar
- 60 g Roasted peanuts
- 4 pc Garlic
- 2 pc Lime
- 3 tbsp Vegetable oil
Steps
- Soak noodles in warm water for 20 minutes until pliable, then drain.
- Whisk tamarind, fish sauce and palm sugar to make pad thai sauce.
- Heat oil in a wok and fry diced tofu until golden, then add chopped garlic and shrimp.
- Push to the side and crack eggs in, scramble briefly.
- Add noodles and sauce, tossing for 2 minutes until absorbed.
- Add bean sprouts and chives, toss 30 seconds and serve with crushed peanuts and lime.