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Pad Thai
Stir-fried rice noodles with shrimp, egg, tofu and a tangy tamarind sauce.
Ingredientes
- 250g flat rice noodles
- 200g shrimp, peeled
- 100g firm tofu, cubed
- 2 eggs
- 100g beansprouts
- 3 spring onions, chopped
- 3 tbsp tamarind paste
- 3 tbsp fish sauce
- 2 tbsp palm sugar
- Crushed peanuts, lime wedges, chilli flakes
Elaboración
Soak the rice noodles in warm water until pliable, then drain.
Mix the tamarind paste, fish sauce and palm sugar to make the sauce.
Stir-fry the tofu until golden, then add the shrimp and cook until pink.
Push everything to one side, crack in the eggs and scramble, then mix together.
Add the noodles and sauce, tossing well over high heat for 2-3 minutes.
Stir through beansprouts and spring onions, and serve topped with crushed peanuts, lime and chilli flakes.
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