Soak flat rice noodles in warm water for 10 minutes until they are soft
Cut the tofu in thin slices, finely chop the shallot and cut some garlic leaves in 2-3cm long pieces
Roast some unsalted peanuts and grind them coarsely
Heat some oil in a pan, fry some chopped shallots and minced garlic until they turn golden brown
Add soy sauce for vegetarian version (otherwise fish sauce), sugar, tamarind paste and a little bit of chilli powder, mix them well
Take off the heat and leave it for some time to cool it down, then blend until its smooth. Leave it aside. This is Pad Thai Sauce
Heat some oil in a pan, fry rest of the chopped shallots until they turn golden
Now add tofu and fry for couple of minutes
Reduce the heat and add noodles. Add a bit of water and make sure the noodles are not stuck together
Add the prepared Pad Thai sauce and mix the noodles well with the sauce
When the noodles are cooked, add garlic leaves and beansprouts and fry them with the noodles
Then make some space in the pan, add oil and add the egg
When the egg white is cooked, mix the noodles with the egg
Transfer the noodles in a plate, garnish with fresh garlic leaves, beansprouts and crushed
Add lime juice and chilli powder and enjoy the Pad Thai!
Pad Thai follows a Thai culinary tradition of using all five tastes which are salty, sour, sweet, spicy and bitter. It was actually created in the 1930s in Thailand by then prime minister Plaek Phibunsongkhram, as a way to galvanise nationalism.
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