Pad Thai

Serves 2
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Directions

  1. 1Soak the rice noodles according to the manufacturer's instructions.
  2. 2Soak the rice noodles according to the manufacturer's instructions.
  3. 3Soak the rice noodles according to the manufacturer's instructions.
  4. 4Mix all the sauce ingredients in a bowl: soy sauce, tamarind, sweet chili, boiling water and fish sauce.
  5. 5Mix all the sauce ingredients in a bowl: soy sauce, tamarind, sweet chili, boiling water and fish sauce.
  6. 6Mix all the sauce ingredients in a bowl: soy sauce, tamarind, sweet chili, boiling water and fish sauce.
  7. 7Put the oil in the wok and fry the tofu/chicken until golden brown.
  8. 8Put the oil in the wok and fry the tofu/chicken until golden brown.
  9. 9Put the oil in the wok and fry the tofu/chicken until golden brown.
  10. 10Add the garlic and fry for another minute.
  11. 11Add the garlic and fry for another minute.
  12. 12Add the garlic and fry for another minute.
  13. 13Add the pieces of palm sugar and stir until they melt.
  14. 14Add the pieces of palm sugar and stir until they melt.
  15. 15Add the pieces of palm sugar and stir until they melt.
  16. 16Put the rice noodles on it, pour the sauce, put the sprouts, carrots, green onion and hot chili and mix.
  17. 17Put the rice noodles on it, pour the sauce, put the sprouts, carrots, green onion and hot chili and mix.
  18. 18Put the rice noodles on it, pour the sauce, put the sprouts, carrots, green onion and hot chili and mix.
  19. 19Cook until the sauce starts to thicken a little.
  20. 20Cook until the sauce starts to thicken a little.
  21. 21Cook until the sauce starts to thicken a little.
  22. 22Move 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!).
  23. 23Move 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!).
  24. 24Move 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!).
  25. 25Transfer to a plate and plate with crushed peanuts, cilantro, a handful of sprouts, half a lemon/lime and chili.
  26. 26Transfer to a plate and plate with crushed peanuts, cilantro, a handful of sprouts, half a lemon/lime and chili.
  27. 27Transfer to a plate and plate with crushed peanuts, cilantro, a handful of sprouts, half a lemon/lime and chili.

Ingredients

  • 7 tablespoons oil
  • 7 tablespoons oil
  • 7 tablespoons oil
  • 150 grams rice noodles 5mm
  • 150 grams rice noodles 5mm
  • 150 grams rice noodles 5mm
  • 0.5 package tofu cut into cubes or chopped chicken breast
  • 0.5 package tofu cut into cubes or chopped chicken breast
  • 0.5 package tofu cut into cubes or chopped chicken breast
  • 1 julienned carrots
  • 1 julienned carrots
  • 1 julienned carrots
  • 2 branches green onion cut into coarse pieces
  • 2 branches green onion cut into coarse pieces
  • 2 branches green onion cut into coarse pieces
  • 1 handful sprouts
  • 1 handful sprouts
  • 1 handful sprouts
  • 0.5 chopped palm sugar
  • 0.5 chopped palm sugar
  • 0.5 chopped palm sugar
  • 4 cloves garlic chopped coarsely
  • 4 cloves garlic chopped coarsely
  • 4 cloves garlic chopped coarsely
  • ground hot pepper
  • ground hot pepper
  • ground hot pepper
  • 1 egg
  • 1 egg
  • 1 egg
  • 3 tablespoons soy sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons tamarind paste
  • 3 tablespoons tamarind paste
  • 3 tablespoons tamarind paste
  • 2 tablespoons sweet chili
  • 2 tablespoons sweet chili
  • 2 tablespoons sweet chili
  • 2 tablespoons boiling water
  • 2 tablespoons boiling water
  • 2 tablespoons boiling water
  • 1 tablespoon fish sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon fish sauce
  • ground peanuts
  • ground peanuts
  • ground peanuts
  • cilantro
  • cilantro
  • cilantro
  • 1 handful sprouts
  • 1 handful sprouts
  • 1 handful sprouts
  • 0.5 lime or lemon
  • 0.5 lime or lemon
  • 0.5 lime or lemon
  • chili
  • chili
  • 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.