🍜 Pad Thai

2 servings · prep 20 min · cook 10 min

Ingredients

• 200 g flat rice noodles
• 200 g shrimp
• 2 eggs
• 100 g firm tofu
• 3 tbsp tamarind paste
• 3 tbsp fish sauce
• 3 tbsp palm sugar
• 2 handfuls bean sprouts
• Spring onion
• Crushed peanuts
• Lime
• Oil

Method

1. Soak the noodles 30 min in warm water: they should be pliable but not cooked.
2. Mix tamarind, fish sauce and sugar for the sauce — the sour/salty/sweet balance is what makes the dish.
3. Sear the tofu and shrimp in a very hot wok, set aside.
4. Push everything aside, crack in the eggs and scramble them quickly.
5. Add the drained noodles and the sauce, stir-fry 2 min without stopping.
6. Off the heat, add the bean sprouts and spring onion; serve with peanuts and lime.

Adapted from Tasty (YouTube)

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