Authentic Pad Thai
Equipment
Ingredients
Sauce
tamarind paste
45 ml
fish sauce
45 ml
palm sugar
30 g
lime juice
15 ml
Main
rice stick noodles
200 g
shrimp
200 g
firm tofu
150 g
egg
2 pcs
garlic
3 cloves
shallot
2 pcs
bean sprouts
100 g
chives
30 g
roasted peanuts
50 g
lime
1 pcs
chili flakes
2 g
Instructions
Prepare the sauce
Mix tamarind paste, fish sauce, palm sugar and lime juice in a bowl until the sugar dissolves.
Soak the noodles
Soak rice stick noodles in warm water for 8-10 minutes until soft but still firm. Drain and set aside.
Prepare the ingredients
Chop garlic and shallots. Cut tofu into small cubes. Rinse and drain bean sprouts. Chop chives.
Stir-fry aromatics
Heat oil in a wok over medium-high heat. Add garlic and shallots and stir-fry for 30 seconds until fragrant.
Cook protein
Add tofu and shrimp to the wok. Cook until shrimp turn pink and tofu is lightly browned, about 3-4 minutes.
Scramble the eggs
Push ingredients to the side of the wok. Crack eggs into the empty space and scramble until just set.
Add noodles and sauce
Add drained noodles and prepared sauce to the wok. Toss everything together for 2 minutes until noodles are well coated.
Add vegetables and finish
Add bean sprouts and chives. Toss for 30 seconds. Remove from heat. Garnish with crushed peanuts, lime wedges and chili flakes.
Original recipe
Storage
Best eaten fresh. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.