Pad Thai

Ingredients

• 300 g rice noodles
• 3 cloves garlic
• 3 spring onions
• 1 red chili pepper
• 2 handfuls bean sprouts
• 1 handful coriander leaves
• 200 g shrimp (deveined and peeled except for the tail segment)
• 2 Eggs
• 3 tbsp fish sauce (30 g each)
• 1 tbsp lime juice
• 1 tsp tamarind paste
• 1 tbsp peanut oil

Instructions

1. 1.

   Place rice noodles in a bowl, pour boiling water over them and let soak for about 5 minutes, then drain and rinse with cold water.

2. 2.

   Peel the garlic and finely chop. Wash and trim the spring onions, slicing into thin rings. Rinse the chili pepper, dry it, cut lengthwise, remove seeds and white membranes, and slice the flesh into thin rings. Shake off excess moisture from the bean sprouts and coriander, then finely chop them.

3. 3.

   Set aside half of the bean sprouts for garnish. Rinse the shrimp and pat dry with a paper towel. Beat the eggs with 2 tbsp fish sauce, lime juice, tamarind paste, and chopped coriander.

4. 4.

   Heat oil in a wok. Quickly stir-fry garlic, spring onions, and chili. Add shrimp and cook while stirring over medium heat for 2–3 minutes. Add noodles and eggs, cooking for 1–2 minutes until the egg sets.

5. 5.

   Season Pad Thai with fish sauce and serve on plates. Garnish with remaining bean sprouts. Serve with crushed peanuts and lime wedges.