
Pad Thai
A family recipe for Thailand's best-known noodle dish: rice noodles tossed in a sweet, sour and salty tamarind sauce with egg, bean sprouts and peanuts. Adapted from “Pad Thai” in the Wikibooks Cookbook (CC BY-SA 4.0). Chili flakes cut from 2 tbsp to 1–2 tsp, fewer bean sprouts, the "assorted vegetables" made specific. Photo: Index Librorum Permissorum, CC0, via Wikimedia Commons (“Pad Thai 2018-12-26 (1)”).
Source: https://en.wikibooks.org/wiki/Cookbook:Pad_Thai
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Ingredients17
Sauce
Stir-fry
Method9 steps
Soak the noodles225 g in warm water for about 20 minutes, then drain. (Or pour boiling water over them and leave for 7 minutes.)
20 min Hands-offMix the fish sauce60 ml, vinegar3 tbsp, tamarind juice75 ml and sugar5 tbsp in a small bowl.
2 min Can start right awayHeat the oil4 tbsp in a wok over high heat and fry the garlic2 cloves and chili flakes1 tsp for a minute until the garlic starts to colour.
1 minAdd the shrimp225 g, tofu or chicken and cook until browned and cooked through.
7 minAdd the carrot1 and onion½ and stir-fry until tender.
3 minAdd the drained noodles. Crack the eggs2 over them, let them set for a moment, then mix everything together.
3 min After steps 1 & 5Pour in the sauce, mix well and turn the heat down to medium.
2 minAdd the green onions4 and bean sprouts200 g and stir-fry for 2 more minutes.
2 minPile onto plates and scatter over the peanuts100 g. Add cilantro and a lime wedge if you like.
1 min
Smart cooking plan
Smart cooking plan
28 min total · 21 min hands-on· saves 13 min vs. one-by-one
- 1Soak the noodles in warm…
- 2Mix the fish sauce, vinegar…
- 3Heat the oil…
- 4Add the shrimp, tofu…
- 5Add the carrot and onion…
- 6Add the drained noodles
- 7Pour in the sauce, mix…
- 8Add the green onions…
- 9Pile onto plates and scatter…
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About this recipe
By @soucrunch · Published
Thai · dairy-free · gluten-free · dinner · lunch
Source: en.wikibooks.orgLanguages & translations
This recipe: English.
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