Thai Classic: Pad Thai

Thai Classic: Pad Thai

©Julian Kutos

Thai Classic: Pad Thai

Thai Classic: Pad Thai

©Julian Kutos

Ingredients

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

For the sauce:

Ingredients

2
tablespoon
fish sauce
2
tablespoon
palm sugar
1
tablespoon
tamarind paste

To serve:

Ingredients

sprouts
2
tablespoon
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.