Thailand, Asia

Pad Thai

Name: Pad Thai
Cook time: 25 min
Total time: 55 min
Yield: Serves 2
Cuisine: Thailand
Ingredients: Flat rice noodles (5 mm) 150 g; Shrimp (prawns) 8; Eggs 2; Firm tofu 50 g; Bean sprouts 100 g; Garlic chives 30 g; Minced garlic 1 tbsp; Roasted peanuts 2 tbsp; Lime ½; Cooking oil 1½ tbsp; Tamarind paste 2 tbsp; Fish sauce 2 tbsp; Brown sugar 1½ tbsp; Water 2 tbsp

Thai street-food rice noodles stir-fried in a sweet and sour tamarind sauce.

ServingsServes 2

Total cooking time25 min

Extra waiting time+ 30 min

DifficultyMedium

Method

Soak the noodles in lukewarm water for 30 minutes and drain. Mix the sauce ingredients in advance.
Add in this stepTamarind paste 2 tbspFish sauce 2 tbspBrown sugar 1½ tbspWater 2 tbsp
Heat a wok or large pan over high heat, add oil and stir-fry the garlic, tofu and shrimp for , then push them to one side. Cook this amount in 1 batch(es) (2 servings at most per batch).
Add in this stepCooking oil 1½ tbspMinced garlic 1 tbspFirm tofu 50 gShrimp (prawns) 8
high heat
Crack the egg into the empty space and scramble it. Add the noodles and sauce and stir-fry over high heat for until all the sauce is absorbed.
Add in this stepEggs 2Flat rice noodles (5 mm) 150 g
high heat
With the heat off, mix in the bean sprouts and chives. Serve with peanuts and lime.
Add in this stepBean sprouts 100 gGarlic chives 30 gRoasted peanuts 2 tbspLime ½
heat off

Cook's tip

If you have no tamarind, mix ketchup and vinegar 1:1 instead. If the noodles clump, add water 1 tbsp at a time.

Cooking it at camp

On a weak camping burner, always stir-fry one serving at a time. If the pan cools down, the noodles turn into a sticky lump.