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Pad Thai with Rice Noodles served with lime wedges

Pad Thai with Rice Noodles

The history of Pad Thai began in Thailand in the early 20th century when the Thai government began promoting national dishes. This delectable dish quickly gained international fame. The base of the dish is rice noodles, which are made unique by tamarind paste, fish sauce, and roasted peanuts. It's a perfect choice for those who love the harmony of spicy and sweet flavors.

Prep Time 20 min
Preparation 15 min
Total 35 min
800 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 200 g Rice Noodles
⭕ 200 g Tofu
⭕ 150 g Shrimp
⭕ 100 g Mung Bean Sprouts
⭕ 2 Eggs
⭕ 3 cloves Garlic
⭕ 1 db Onion
⭕ 3 tbsp Fish Sauce
⭕ 2 tbsp Tamarind Paste
⭕ 2 tbsp Brown Sugar
⭕ 3 tbsp Sunflower Oil
⭕ 1 pinch Salt
⭕ 50 g Roasted Peanuts
⭕ 2 szál Green Onion
⭕ 1 tsp Chili Flakes

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    Preparation Steps

    1

    Soak the rice noodles in warm water for 15 minutes until softened, then drain.

    2

    Mince the garlic and onion. Dice the tofu and slice the green onion.

    3

    In a large skillet or wok, heat the oil and stir-fry the tofu until golden brown. Set aside.

    4

    In the same skillet, stir-fry the shrimp until pink. Set aside.

    5

    Stir-fry the garlic and onion, then add the soaked rice noodles.

    6

    Pour in the fish sauce, tamarind paste, and brown sugar. Mix well to ensure the noodles absorb the flavors.

    7

    Push the noodles to one side of the pan, and crack the eggs on the other side. Scramble the eggs, then mix them into the noodles.

    8

    Return the tofu and shrimp to the skillet, then stir in the mung bean sprouts.

    9

    Before serving, sprinkle with roasted peanuts, green onion, and chili flakes.

    10

    Serve hot, garnished with fresh lime wedges.