Pad Thai

Serves 1
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Directions

  1. 1Soak the rice noodles in room temperature water.
  2. 2Chop the tofu.
  3. 3Chop the green onions.
  4. 4Chop a shallot and garlic.
  5. 5Chop palm sugar with a sharp knife.
  6. 6Season shrimp with garlic and white pepper.
  7. 7Add tamarind paste, fish sauce, chilli flakes and chicken bouillon to a measuring jug.
  8. 8Add oil to a pan.
  9. 9Add the shallot and garlic.
  10. 10Let that get lightly golden.
  11. 11Add palm sugar.
  12. 12Add your sauce and heat until combined.
  13. 13Remove the sauce.
  14. 14Cook the shrimp, laying them flat and flipping when the edges turn pink.
  15. 15Cook for another 30 seconds and remove the shrimp.
  16. 16Add tofu and let it get crispy.
  17. 17Strain rice noodles and pour over boiling water to give it a head start.
  18. 18Let that soak while the tofu is cooking.
  19. 19Add the noodles straight to the pan with the tofu and pour over the sauce.
  20. 20Push your noodles to the side and scramble two eggs in the empty space before sautéeing it in with the noodles.
  21. 21Add back in your shrimp along with green onions and bean sprouts and sauté for a minute to complete.
  22. 22Serve with crushed roasted peanuts, green onion, chili flakes and lime.

Ingredients

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

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