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Thai Classic: Pad Thai

Thai Classic: Pad Thai
©Julian Kutos
Home Food & Drinks Recipes Cooking Thai Classic: Pad Thai

Thai Classic: Pad Thai

Asian flavours

Quick and easy Pad Thai recipe by Julian Kutos.

Julian Kutos

Ingredients
250 g firm tofu
50 g rice noodles
6 raw tiger prawns, peeled, deveined (250 g)
1 teaspoon(s) dried shrimps
2 eggs
1 small shallot, peeled
3 tablespoon(s) peanut oil
1 lime
100 ml chicken stock

For the sauce:

Ingredients
2 tablespoon(s) fish sauce
2 tablespoon(s) palm sugar
1 tablespoon(s) tamarind paste

To serve:

Ingredients
sprouts
2 tablespoon(s) roasted peanuts
  • Cut the tofu into 1cm cubes.
  • For the sauce, mix all ingredients.
  • Soak rice noodles in hot water until soft.
  • Cut the chives into 2 cm long pieces.
  • Finely chop the shallot and the dried shrimps.
  • In a frying pan, heat oil and sauté shallot and chives. Add the prawns and fry. Before the prawns are fully cooked add the tofu and continue to fry. Add sauce, followed by noodles, chicken stock and a pinch of salt. Cook until the liquid has evaporated.
  • Whisk an egg. Push vegetables to one side of the pan and fry the eggs. Season with salt.
  • Drizzle the dish with lime juice, fold in the sprouts and serve with roasted peanuts. 

Step by step pictures of the preparation:

Thai Classic: Pad Thai
Thai Classic: Pad Thai
Thai Classic: Pad Thai
Thai Classic: Pad Thai
Julian Kutos
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