Pad Thai

Thai rice noodles with egg, prawn and peanut

Thailand

Main course
2 persons
25
Mild

Pad Thai is one of Thailand's most popular one-plate dishes. However, Pad Thai is probably not originally a Thai dish. During World War II, Chinese influences were driven out of Thai cuisine. The egg noodles were replaced by today's rice noodles. This change makes Pad Thai as we know it to this day: one of Thailand's most famous and beloved recipes!

Ingredients

- 4 tbsp Tamarind Paste

- 3 tbsp Fish Sauce Gold

- 1 tbsp Ketchup sweet chilli FG bt 455ml

- 1 disk Palmsugar JEENYS box 260g

- 1 tbsp Rice Vinegar

- 200 g Rice Sticks 3 mm (M)

- 4 tbsp Peanut Oil

- 2 tsp Garlic Puree

- 20 g Peanuts

- 1/2 tsp Chilli Powder (Extra Hot)

1 tsp. Lime juice

1 Shallot diced

120 g Prawns

40 g Tofu diced

2 Eggs: beaten

1 Lime

100 g Bean sprouts

100 g Chinese Chives (garnish)

100 g Coriander shredded (garnish)

Preparation method for Pad Thai

Firstly make the Pad Thai spice paste: Mix 4 tbsp. of tamarind paste, 3 tbsp. fish sauce, 1 tbsp. rice vinegar, 1 tsp. lime juice, 1 tbsp. sweet chilli ketchup and 1 disc of palm sugar in a bowl and leave aside.
Cook the rice sticks and drain with cold water.
Heat oil in a wok and fry the garlicpaste and add a shallot.
Fry the prawns for 1-2 minutes until they’re pink and the diced tofu.
Move everything in the wok to one side and at the other side cook two beaten eggs. Mix everything well.
Add the rice sticks and the Pad Thai spice paste on top. Mix everything well.
Throw in half of the crushed peanuts, fresh bean sprouts and Chinese chives on the Pad Thai and stir well.
Garnish with the rest of the crushed peanuts, fresh bean sprouts, a slice of lime, chilli powder, Chinese chives and coriander leaves.