Just soak the noodles
Cook rice noodles for Pad Thai until soft, they should be pliable and ready to cook in the pan with sauce.
Thai Recipe
Pad Thai
This Pad Thai recipe works with soaked rice noodles, a tamarind sauce and short wok heat. The noodles are not cooked but cooked in the pan with sauce to keep them elastic and not break down.
Total time
35 min
Calories
610 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Pad Thai with tamarind, rice noodles and peanuts
Pad Thai works best when everything is prepared next to the pan. Rice noodles, sauce, egg, tofu or shrimp, bean sprouts and lime are added in quick succession. The sauce should taste sour, salty and slightly sweet without drowning the noodles.
Quick Dinners
Lunch
One-Pot Recipes
Dinner
Recipe
Pad Thai
Pad Thai is a Thai rice noodle dish with tamarind, fish sauce, egg, tofu or shrimp, bean sprouts, lime and peanuts. The balance of sour, salty, sweet and nutty is crucial.
Ingredients
4 servings
Method
-
1
Soak the noodles
Soak the rice noodles in warm water according to the instructions on the package until they are flexible. Do not cook until tender, cook them later in the pan.
-
2
Stir sauce
Mix the tamarind paste, fish sauce and sugar to make the sauce taste distinctly sour, salty and slightly sweet.
-
3
Prepare wok
Keep shallots, garlic, protein, eggs, bean sprouts, spring onions, peanuts and limes at hand.
-
4
Sauté
Heat oil. Sauté shallots and garlic briefly, then add shrimp, chicken or tofu and fry almost until cooked.
-
5
Finished cooking noodles
Add the pasta and sauce and fry for 2 to 3 minutes, stirring constantly. Add the eggs to the edge, let them rise and fold in.
-
6
Serve fresh
Fold in the bean sprouts and spring onions and serve with the peanuts, lime and chilli flakes.
Kitchen know-how
Tips for Pad Thai
Prepare everything
Pad Thai cooks quickly. When sauce, egg, vegetables and toppings are ready, the pan stays hot and the noodles stick less.
Check balance
Tamarind, fish sauce and sugar must match. Finally, adjust finely with lime or sugar.
Variations
How to adapt this recipe
Replace fish sauce with soy sauce and use firm tofu. Mushrooms or a little light miso paste will do for more umami.
Slice chicken breast thin and fry until almost cooked. Add noodles and sauce.
Nutrition per serving
610kcal
76.0 gCarbohydrates
24.0 gProtein
22.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pad Thai
The noodles were usually too soft or the pan too cold. Soak the rice noodles and cook them with the sauce over a good heat.
Tamarind is typical. Alternatively, mix a little lime juice with a little brown sugar, but the taste will be less deep.
Prawns, chicken, solid tofu or a mixture work well. It is important to fry them almost completely before the noodles.
It should be sour, salty, slightly sweet and nutty. At the end, carefully adjust the lime, fish sauce, tamarind and sugar.
Keep cooking