Pad Thai
My recent cooking adventures: I went shopping for cooking supplies, timing this precisely with the opening day of the sales in Paris because I’m a klutz. All in
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.aliettedebodard.com.
Cooking tools:
- Wok
- Kitchen scale
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Fork
- Serving platter
- Saucepan
Ingredients
- 200g dried rice noodles
- 4 eggs (1 per person)
- 4 shallots
- 16 large shrimps
- 4 cups bean sprouts
- 4-5 spring onions (green part only, cut into 1-inch pieces)
- 4 tablespoons roasted peanuts, coarsely chopped
- optional: one piece tofu, fried and cut into small pieces
- 4 teaspoons tamarind concentrate (this is the tamarind concentrate, the dark sticky paste, NOT the fresh tamarind pulp soaked in water)
- ⅓ cup boiling water
- 2 1/2-3 tablespoons fish sauce (the 35° fish sauce kind. If not using this, put 4 tablespoons in)
- ¼ cup brown sugar
- 1 teaspoon chilli paste (or pepper if chilli isn't your thing).
