Pad Thai
This Pad Thai brings sweet, sour, salty and smoky flavours together in one bowl. It is made with rice noodles, chicken, prawns, tofu and a bold sauce. It is finished with lime, peanuts and a little chilli powder on top.
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Ingredients
Pad Thai
- 25 g Rice noodles
- 1 Pinch Thai-Chilipulver
- 1 Piece Lime
- 2.5 Tbsp Tamarindenpüree
- 3.5 Tbsp Braunzucker
- 3 Tbsp Fish sauce
- 2 Tbsp Austernsauce
- 3 Tbsp neutrales Öl
- 4 Clove Garlic
- 1 Piece Onion
- 2 g Chicken Thigh
- 15 g Garnelenschwanz
- 3 Piece Spring onions
- 2 Piece Egg
- 1.5 Cup Bean sprouts
- 0.5 Cup tofu
- 0.333 Cup Peanut
Preparation
1. Soak the noodles
Soak the rice noodles in boiling water for about 5 minutes, then drain and rinse with cold water so they stop cooking. Set them aside.
2. Mix the sauce
Combine all ingredients for the Pad Thai sauce in a bowl and set the mixture aside.
3. Fry the aromatics
Heat the oil in a wok or large frying pan over high heat. Add the garlic and onion and stir-fry for about 30 seconds until fragrant.
4. Cook the chicken and prawns
Add the chicken and cook until nearly done, then stir in the prawns and the white parts of the spring onions.
5. Set the eggs
Push everything to one side of the wok and pour in the eggs. Let them just set, then mix everything together.
6. Bring everything together
Add the beansprouts, tofu, noodles and the Pad Thai sauce. Toss gently until everything is evenly coated. Stir in the green parts of the spring onions and the peanuts, then cook for another 1–2 minutes.
7. Plate and finish
Transfer to a serving plate and finish with extra beansprouts, peanuts, a sprinkle of Thai chilli powder and plenty of fresh lime juice.