Classic Pad Thai

Traditional Thai stir-fried rice noodles tossed with shrimp, tofu, eggs, bean sprouts, scallions, and peanuts, all coated in a tangy tamarind sauce. Garnished with fresh lime and cilantro.

Ingredients

Preparation

1. 1.Soak the 200g rice noodles in room temperature water for 30 minutes until pliable, then drain well
2. 2.Peel and devein the 150g shrimp, patting dry with paper towels
3. 3.Cut the 150g tofu into 1cm cubes
4. 4.Mince the 2 cloves of garlic finely
5. 5.Slice the 1 red chilli thinly, removing seeds if you prefer less heat
6. 6.Trim the 2 stalks of scallions and cut into 5cm pieces, separating white and green parts
7. 7.Roughly chop the 50g peanuts
8. 8.Cut the 1 lime into wedges
9. 9.Roughly chop the 1 bunch of cilantro
10. 10.Have the 100g bean sprouts ready and rinsed

Instructions

1. 1.Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat
2. 2.Add the minced garlic and sliced red chilli, stir-frying for 30 seconds until fragrant
3. 3.Add the shrimp and tofu cubes, cooking for 2-3 minutes until the shrimp turns pink and the tofu is lightly golden
4. 4.Push the ingredients to the side of the wok and crack the 2 eggs into the empty space, scrambling them lightly and then mixing with the other ingredients
5. 5.Add the drained rice noodles to the wok, breaking them apart gently as they heat through
6. 6.Pour in the 3 tablespoons of tamarind paste, 2 tablespoons of fish sauce, and 2 tablespoons of palm sugar, tossing everything together until well coated and the noodles are heated through, approximately 2-3 minutes
7. 7.Add the white parts of the scallions and the remaining 1 tablespoon of vegetable oil, tossing to combine
8. 8.Stir in the bean sprouts and cook for a further 1 minute until just warmed through
9. 9.Transfer to serving plates and top with the chopped peanuts, green parts of the scallions, fresh cilantro, and serve with lime wedges on the side