Serves 2
Directions
- 1Soak the rice noodles according to the manufacturer's instructions.
- 2Mix all the sauce ingredients in a bowl: soy sauce, tamarind, sweet chili, boiling water and fish sauce.
- 3Put the oil in the wok and fry the tofu/chicken until golden brown.
- 4Add the garlic and fry for another minute.
- 5Add the pieces of palm sugar and stir until they melt.
- 6Put the rice noodles on it, pour the sauce, put the sprouts, carrots, green onion and hot chili and mix.
- 7Cook until the sauce starts to thicken a little.
- 8Move the noodles aside (make room for the egg). Put a little oil in the place you cleared and pour in an egg. Wait for the egg to cook a little and start stirring the yolk gently. Wait a few more seconds for it to set and start to mash the egg still in its corner. After the egg is cooked and already scrambled, mix everything together (don't mix too much!).
- 9Transfer to a plate and plate with crushed peanuts, cilantro, a handful of sprouts, half a lemon/lime and chili.
Ingredients
- 7 tablespoons oil
- 150 grams rice noodles 5mm
- 0.5 package tofu cut into cubes or chopped chicken breast
- 1 julienned carrots
- 2 branches green onion cut into coarse pieces
- 1 handful sprouts
- 0.5 chopped palm sugar
- 4 cloves garlic chopped coarsely
- ground hot pepper
- 1 egg
- 3 tablespoons soy sauce
- 3 tablespoons tamarind paste
- 2 tablespoons sweet chili
- 2 tablespoons boiling water
- 1 tablespoon fish sauce
- ground peanuts
- cilantro
- 1 handful sprouts
- 0.5 lime or lemon
- chili
Equipment
wok
Tips
- It is important not to start cooking before all the ingredients and sauce are ready because everything is very fast!
- You can prepare extra sauce on the side and add it in case you feel like a little sauce is missing.
- Taste as you go and balance. It shouldn't be sour/spicy/sweet, it should be a combination of the three.
- Don't mix the pad thai too much otherwise everything will fall apart and become mushy.
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