Pad Thai: Recipe for cooking

Pad Thai: Cooking instructions

The original recipe uses pickled radish, which is added to the pan, but it can also be omitted.

1. Soak the rice noodles: Soak the rice ribbon noodles in lukewarm water for 15 minutes.

2. Prepare the ingredients: Peel the shallots, halve them and cut them into fine rings. Wash and clean the spring onions, cut the green parts into 3 cm long pieces and halve them lengthwise, finely chop the white part. Peel and finely chop the garlic.

3. Prepare the tofu and eggs: Cut the tofu into 5 mm cubes. Beat the eggs in a bowl. Wash the mung bean sprouts and drain them. Coarsely chop the peanuts and cut the lime into eighths.

4. Drain the noodles: Drain the noodles and leave to drain.

5. Prepare the sauce: Mix the coconut blossom sugar, tamarind paste, fish sauce and red chili flakes together with 200 ml water in a bowl.

6. Heat the pan: Heat a frying pan (preferably a non-stick pan with low sides, 28 cm Ø) over a medium heat and add 2 tbsp oil. Sauté the shallots and the white part of the spring onion and add the garlic after 30 seconds. Make sure that nothing browns.

7. Fry the tofu: Add the tofu and fry for a further 30 seconds, stirring with a wooden spatula.

8. Add the noodles: Add the noodles and mix everything well. Pour in two thirds of the sauce mixture and mix well again. The pasta should now be soft but not mushy (it should no longer be chewy). Add the rest of the sauce as required.

9. Fry the prawns: Using a wooden spatula, slide the pasta mixture onto one half of the pan. Add a splash of oil to the empty space and fry the prawns on both sides for 30 seconds. Add them to the pasta.

10. Prepare the eggs: Add another splash of oil to the open surface, pour in the egg mixture, let it set briefly and break it up with a spatula (it should resemble a scrambled egg more than an omelette). Once it has set, mix it with the pasta mixture.

11. Finish and serve: Then add mung bean sprouts, peanuts and the green part of the spring onion, mix everything well and continue frying until the spring onion greens have softened a little. Divide the dish between four plates and season with some chili flakes if necessary. Serve with lime wedges for drizzling.