Pad Thai

🥘 Ingredients

• fish sauce 45 ml
• tamarind paste 45 ml
• brown sugar 36 g
• soy sauce 10 ml
• rice noodles 142 g
• eggs 2
• salt 1 pinch
• salt
• ground black pepper
• peanut oil 15 ml
• shallot 1
• garlic cloves 4
• peanut oil 10 ml
• peanut oil 5 ml
• peanut oil 5 ml
• lime juice
• lime 1
• salt
• chili flakes
• bean sprouts 78 g
• roasted peanuts
• bean sprouts 78 g
• scallions
• chili flakes
• lime wedges
• roasted peanuts
• Thai basil

1. 1

   Whisk fish sauce , tamarind paste , brown sugar and soy sauce together in a small bowl. Set aside.
2. 2

   Place rice noodles in a shallow pan and cover with boiling water, stirring occasionally so they don't stick together. Soak for 8 minutes until tender and al dente, then drain and rinse with cold water to stop cooking. They don't need to be totally soft, just bendy and pliable.
3. 3

   Whisk eggs in a bowl with a generous salt . Set aside.
4. 4

   Season your chosen protein with salt and ground black pepper to taste.
5. 5

   Heat peanut oil in a wok or large saucepan over medium-high heat. Sear the seasoned protein until cooked through, then set aside.
6. 6

   Gather your prepped shallot (finely diced), garlic cloves (roughly chopped), the whisked egg mixture, cooked noodles, cooked protein, and Pad Thai Sauce around the stove — everything moves fast from here.
7. 7

   Add a little more peanut oil to the wok over medium heat. Add the shallot and garlic and stir fry for 2 minutes to 3 minutes .
8. 8

   Scoot the shallot mixture to the side of the wok. Add another splash of peanut oil and pour in the egg mixture. Scramble and break apart into small bits, then move to the side.
9. 9

   Add the remaining peanut oil and the drained noodles. Stir fry for 2 minutes to 3 minutes until the noodles are soft, pliable, and slightly crispy.
10. 10

    Pour in the Pad Thai Sauce (turn the hood on). Stir everything together and cook for 1 minutes to 2 minutes , then add the cooked protein and stir fry for a few more minutes. Just as you start to smell the sugar caramelising, you're there.
11. 11

    Squeeze over a little lime juice from lime . Turn off the heat.
12. 12

    Taste and adjust: add salt or a splash of soy sauce for depth, a squeeze of lime, chili flakes or a pinch of sugar to your liking.
13. 13

    Toss in half the bean sprouts and a handful of roasted peanuts . Give a final toss and serve immediately, divided between two plates.
14. 14

    Garnish with the remaining bean sprouts , scallions (chopped), chili flakes , lime wedges , crushed roasted peanuts , and fresh Thai basil or coriander.