Pad Thai

Serves 1
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Directions

  1. 1Soak the rice noodles in room temperature water.
  2. 2Soak the rice noodles in room temperature water.
  3. 3Soak the rice noodles in room temperature water.
  4. 4Chop the tofu.
  5. 5Chop the tofu.
  6. 6Chop the tofu.
  7. 7Chop the green onions.
  8. 8Chop the green onions.
  9. 9Chop the green onions.
  10. 10Chop a shallot and garlic.
  11. 11Chop a shallot and garlic.
  12. 12Chop a shallot and garlic.
  13. 13Chop palm sugar with a sharp knife.
  14. 14Chop palm sugar with a sharp knife.
  15. 15Chop palm sugar with a sharp knife.
  16. 16Season shrimp with garlic and white pepper.
  17. 17Season shrimp with garlic and white pepper.
  18. 18Season shrimp with garlic and white pepper.
  19. 19Add tamarind paste, fish sauce, chilli flakes and chicken bouillon to a measuring jug.
  20. 20Add tamarind paste, fish sauce, chilli flakes and chicken bouillon to a measuring jug.
  21. 21Add tamarind paste, fish sauce, chilli flakes and chicken bouillon to a measuring jug.
  22. 22Add oil to a pan.
  23. 23Add oil to a pan.
  24. 24Add oil to a pan.
  25. 25Add the shallot and garlic.
  26. 26Add the shallot and garlic.
  27. 27Add the shallot and garlic.
  28. 28Let that get lightly golden.
  29. 29Let that get lightly golden.
  30. 30Let that get lightly golden.
  31. 31Add palm sugar.
  32. 32Add palm sugar.
  33. 33Add palm sugar.
  34. 34Add your sauce and heat until combined.
  35. 35Add your sauce and heat until combined.
  36. 36Add your sauce and heat until combined.
  37. 37Remove the sauce.
  38. 38Remove the sauce.
  39. 39Remove the sauce.
  40. 40Cook the shrimp, laying them flat and flipping when the edges turn pink.
  41. 41Cook the shrimp, laying them flat and flipping when the edges turn pink.
  42. 42Cook the shrimp, laying them flat and flipping when the edges turn pink.
  43. 43Cook for another 30 seconds and remove the shrimp.
  44. 44Cook for another 30 seconds and remove the shrimp.
  45. 45Cook for another 30 seconds and remove the shrimp.
  46. 46Add tofu and let it get crispy.
  47. 47Add tofu and let it get crispy.
  48. 48Add tofu and let it get crispy.
  49. 49Strain rice noodles and pour over boiling water to give it a head start.
  50. 50Strain rice noodles and pour over boiling water to give it a head start.
  51. 51Strain rice noodles and pour over boiling water to give it a head start.
  52. 52Let that soak while the tofu is cooking.
  53. 53Let that soak while the tofu is cooking.
  54. 54Let that soak while the tofu is cooking.
  55. 55Add the noodles straight to the pan with the tofu and pour over the sauce.
  56. 56Add the noodles straight to the pan with the tofu and pour over the sauce.
  57. 57Add the noodles straight to the pan with the tofu and pour over the sauce.
  58. 58Push your noodles to the side and scramble two eggs in the empty space before sautéeing it in with the noodles.
  59. 59Push your noodles to the side and scramble two eggs in the empty space before sautéeing it in with the noodles.
  60. 60Push your noodles to the side and scramble two eggs in the empty space before sautéeing it in with the noodles.
  61. 61Add back in your shrimp along with green onions and bean sprouts and sauté for a minute to complete.
  62. 62Add back in your shrimp along with green onions and bean sprouts and sauté for a minute to complete.
  63. 63Add back in your shrimp along with green onions and bean sprouts and sauté for a minute to complete.
  64. 64Serve with crushed roasted peanuts, green onion, chili flakes and lime.
  65. 65Serve with crushed roasted peanuts, green onion, chili flakes and lime.
  66. 66Serve with crushed roasted peanuts, green onion, chili flakes and lime.

Ingredients

  • 1 bundle rice noodles
  • 1 bundle rice noodles
  • 1 bundle rice noodles
  • 1 lb shrimp
  • 1 lb shrimp
  • 1 lb shrimp
  • 1 tsp granulated garlic
  • 1 tsp granulated garlic
  • 1 tsp granulated garlic
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 0.5 pack firm tofu
  • 0.5 pack firm tofu
  • 0.5 pack firm tofu
  • 3 green onion stalks
  • 3 green onion stalks
  • 3 green onion stalks
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 Tbsp palm sugar
  • 2 Tbsp palm sugar
  • 2 Tbsp palm sugar
  • 0.25 cup tamarind paste
  • 0.25 cup tamarind paste
  • 0.25 cup tamarind paste
  • 2 Tbsp tomato paste
  • 2 Tbsp tomato paste
  • 2 Tbsp tomato paste
  • 1 Tbsp vinegar
  • 1 Tbsp vinegar
  • 1 Tbsp vinegar
  • 0.25 cup fish sauce
  • 0.25 cup fish sauce
  • 0.25 cup fish sauce
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1-2 tsp chili flakes
  • 1-2 tsp chili flakes
  • 1-2 tsp chili flakes
  • 1 cup bean sprouts
  • 1 cup bean sprouts
  • 1 cup bean sprouts
  • limes
  • limes
  • limes
  • roasted peanuts
  • roasted peanuts
  • roasted peanuts
  • 2 eggs
  • 2 eggs
  • 2 eggs

Equipment

bowlknifecutting boardpanwokspatula

Tips

  • Soak rice noodles in room temperature water while you prep your ingredients so they cook evenly.
  • Sauce can be prepared ahead of time in larger batches so you can have pad thai sauce ready to go in the fridge.