15-Minute Pad Thai

Name: 15-Minute Pad Thai
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 portions
Cuisine: Thai
Ingredients: 200 gram flat rice noodles soaked in room-temperature water 30 min, drained; 3 tablespoon tamarind paste; 2 tablespoon fish sauce; 1 tablespoon palm sugar or light brown sugar; 2 tablespoon neutral oil; 200 gram medium shrimp or firm tofu shrimp peeled and deveined; tofu pressed and cubed; 2 piece large eggs; 1 cup bean sprouts; 3 piece green onions cut into 1-inch pieces; 3 tablespoon roasted peanuts roughly chopped; 1 piece lime cut into wedges

by Chef Nica 4.6 (221)

5 min
Prep: 15 min
Ready in: 2
Servings: Medium
Level

200 gram flat rice noodles soaked in room-temperature water 30 min, drained
3 tablespoon tamarind paste
2 tablespoon fish sauce
1 tablespoon palm sugar or light brown sugar
2 tablespoon neutral oil
200 gram medium shrimp or firm tofu shrimp peeled and deveined; tofu pressed and cubed
2 piece large eggs
1 cup bean sprouts
3 piece green onions cut into 1-inch pieces
3 tablespoon roasted peanuts roughly chopped
1 piece lime cut into wedges

Mix sauce

Stir tamarind paste, fish sauce and palm sugar together in a bowl until sugar dissolves. Set next to the stove.
Sear protein

Heat wok over highest heat until smoking. Add neutral oil, sear shrimp or tofu 90 seconds until coloured. Push to the side.
Scramble eggs

Add eggs to the wok, scramble quickly, then break into pieces.
Add noodles & sauce

Add drained noodles and pour sauce over everything. Toss constantly 2 minutes until noodles are tender and sauce is absorbed.
Finish

Add bean sprouts and green onion, toss 30 seconds. Serve immediately topped with peanuts and lime wedges.

Ingredients

Batch

Units

Steps

Tips

Mise en place is essential — once the wok goes on, there's no time to measure anything.
Soak noodles until pliable but still firm with resistance — they'll finish cooking in the wok.