Ingredients
- Imperial
- Metric
- 200 g flat rice noodles
- 150 g tofu
- 4 tbsp soy sauce
- 2 shallots
- 3 clove garlic
- 50 g garlic leaves
- 100 g bean sprouts
- 4 tbsp brown sugar
- 2 egg
- 20 g roasted peanuts
- 1 lime
- 1 tbsp chilli powder
Time
- 20 Mins Preparation
- 30 Mins Cooking
Level
-
Difficulty
-
-
Spicy
-
Nutrition per serving
- Calories 435
- Carbs 51 g
- Fat 18 g
- Protein 24 g
Step 1
Soak flat rice noodles in warm water for 10 minutes until they are soft
Step 2
Cut the tofu in thin slices, finely chop the shallot and cut some garlic leaves in 2-3cm long pieces
Step 3
Roast some unsalted peanuts and grind them coarsely
Step 4
Heat some oil in a pan, fry some chopped shallots and minced garlic until they turn golden brown
Step 5
Add soy sauce for vegetarian version (otherwise fish sauce), sugar, tamarind paste and a little bit of chilli powder, mix them well
Step 6
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
Step 7
Heat some oil in a pan, fry rest of the chopped shallots until they turn golden
Step 8
Now add tofu and fry for couple of minutes
Step 9
Reduce the heat and add noodles. Add a bit of water and make sure the noodles are not stuck together
Step 10
Add the prepared Pad Thai sauce and mix the noodles well with the sauce
Step 11
When the noodles are cooked, add garlic leaves and beansprouts and fry them with the noodles
Step 12
Then make some space in the pan, add oil and add the egg
Step 13
When the egg white is cooked, mix the noodles with the egg
Step 14
Transfer the noodles in a plate, garnish with fresh garlic leaves, beansprouts and crushed
Step 15
Add lime juice and chilli powder and enjoy the Pad Thai!
Did You Know?
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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Comments(1)
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