Pad Thai
Alright folks, let's talk Pad Thai! Soak those rice noodles like they're taking a warm bath for 30 minutes. While they're getting all soft and ready, let me share a little anecdote with you. One time, I accidentally used too much tamarind paste in my sauce and let me tell you, that tangy flavor was on another level! Embrace your mistakes in the kitchen, you might just stumble upon a delicious discovery. Now, for a pro tip: before you stir-fry your tofu, press it between some paper towels to get out the excess moisture. This will give you that perfect crispy texture. Trust me, it's a game changer! Once your tofu is golden and your shrimp are blushing pink, it's time to mix everything together with that mouth-watering tamarind sauce. And don't forget to squeeze some fresh lime over the top for that extra zing! Enjoy this vibrant Pad Thai dish - it's a party in your mouth, I promise!
Ingredients
- Rice noodles250g
- Shrimp200g
- Firm tofu150g
- Tamarind paste3 tbsp
- Fish sauce2 tbsp
- Peanuts50g
- Bean sprouts100g
- Lime2
Nutrition
Directions
- 1
Soak rice noodles in warm water for 30 minutes.
- 2
Make the sauce: mix tamarind paste, fish sauce, sugar, and chili flakes.
- 3
Stir-fry tofu until golden, set aside. Cook shrimp until pink.
- 4
Add drained noodles and sauce to the wok. Toss to combine.
- 5
Add bean sprouts and return tofu and shrimp.
- 6
Serve with crushed peanuts, lime wedges, and fresh cilantro.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!