003← The Living Cookbook
Bangkok · SERVES 4
Pad Thai
Springy rice noodles, prawns and crisp tofu in a bright tamarind sauce, finished with bean sprouts, peanuts, chilli and lime.
Ingredients
- 300 g flat rice noodles
- 300 g raw prawns, peeled and deveined
- 200 g firm tofu, pressed and cubed
- 3 eggs, lightly beaten
- 200 g bean sprouts
- 60 g garlic chives, cut into 4 cm pieces
- 2 shallots, thinly sliced
- 60 ml tamarind concentrate
- 45 ml fish sauce
- 45 g palm sugar, finely chopped
- 45 ml neutral cooking oil
- 60 g roasted peanuts, crushed
- 1 tsp chilli flakes, or to taste
- 2 limes, cut into wedges
Three essential steps
- Soak the rice noodles according to their packet directions until flexible but still firm. Whisk the tamarind, fish sauce and palm sugar until the sugar dissolves. Drain the noodles and keep everything within reach.
- Heat a wok over high heat. Brown the tofu in part of the oil, then add the prawns and cook until pearly, opaque and cooked through. Push everything aside, add the remaining oil and scramble the eggs until firm.
- Add the noodles and sauce. Toss over high heat until glossy and tender, adding a splash of water only if needed. Fold in the bean sprouts and garlic chives, then finish with peanuts, chilli and fresh lime.