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Pad Thai

Pad Thai

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Keyword: pad thai, spicy, thai
Servings: 2
Calories: 470kcal


  • New spring onions or onions
  • 2 c. mixed peanuts
  • 2 c. brown sugar
  • 1 C. dried shrimp
  • 2 c. sunflower oil
  • Acid tamarind paste
  • Firm tofu
  • Beansprouts
  • 2 shallots
  • 2 eggs
  • 1 lemon
  • Rice noodles
  • Fish sauce nuoc nam
  • shrimp or minced chicken Optional


  • Soak the noodles in hot water to soften them
  • Dissolve a ball of tamarind paste in 100 ml of hot water, mix and filter the mixture to obtain a tamarind juice
  • Cut the tofu into cubes then set aside, ditto with the shallot and spring onions in 2 cm sticks
  • Heat oil in a wok and sauté the tofu until golden, then set aside
  • Fry the shallots with the tamarind juice, brown sugar and fish sauce then mix and let the preparation thicken like a caramel for about 3 minutes
  • Add the drained noodles, and let them cook with the juice, add a little water if necessary if the noodles absorb everything
  • Break 2 eggs in the wok next to the noodles and cook them in the dish then mix them with the pasta so as to keep beautiful pieces of white and yellow
  • Add the tofu, peanuts, dried shrimp
  • Remove from the heat, add the soybeans and spring onions to keep them crisp, then mix, serve with a lemon wedge.

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