Pad Thai
by Tavolino
A popular Thai stir-fried noodle dish featuring flat rice noodles, a balanced sweet, savory, and sour sauce, scrambled egg, firm tofu, and a choice of protein, garnished with peanuts and fresh lime.
Ingredients
- Dried flat rice noodles 150 g
- Chicken breast or prawns 200 g
- Firm tofu 100 g
- Egg 1
- Bean sprouts 1 cup
- Garlic chives 1/2 cup
- Fish sauce 3 tbsp
- Oyster sauce 1 tbsp
- Brown sugar 2 tbsp
- Tamarind puree 1 tbsp
- Vegetable oil 2 tbsp
- Crushed peanuts 2 tbsp
- Lime wedges 2
Preparation
- 1
Soak 150 g dried flat rice noodles in warm water until flexible, about 30 minutes, then drain.
- 2
Slice 200 g chicken breast or prawns into bite-sized pieces.
- 3
Cut 100 g firm tofu into small cubes.
- 4
Whisk 3 tbsp fish sauce, 1 tbsp oyster sauce, 2 tbsp brown sugar, and 2 tbsp tamarind puree in a small bowl until smooth.
- 5
Heat 1 tbsp vegetable oil in a wok or large pan over medium-high heat.
- 6
Add the tofu cubes and fry until golden brown, then remove from the pan.
- 7
Add a little more oil to the pan and sear the chicken or prawns until cooked through.
- 8
Push the protein to the side and crack 1 egg into the pan. Scramble it until set.
- 9
Add the softened noodles and the sauce mixture to the pan.
- 10
Toss everything together for 2 minutes until the noodles are soft and coated evenly.
- 11
Stir in 1 cup bean sprouts and 1/2 cup garlic chives, cooking for 1 minute.
- 12
Return the fried tofu to the pan and mix well.
- 13
Serve immediately topped with 2 tbsp crushed peanuts and lime wedges.