Serves 4 - Preparation 30 minutes - Soaking 20 minutes - Cooking 15 minutes
• 15g of tamarind • 250g of rice noodles • 3 tablespoons of vegetable oil • 300g of chopped chicken breast • 100g of drained and chopped tofu • 3 cloves of garlic chopped • 3 tablespoons of dried shrimp (optional) • 280g of bean sprouts • 8 tablespoons of fish sauce • 3 tablespoons of sugar • 2 eggs lightly beaten • 4 tablespoons of chopped roasted peanuts • 3 tablespoons of Chinese scallions cut into 3cm pieces • 1 lime cut into quarters • 1 peeled and minced cucumber
Soak the piece of tamarind 10 minutes in 15 cl of hot water. Squeeze the tamarind in the water so that it is imbued with the flavor and color of the fruit. Filter the water and reserve 6 tablespoons.
Soak the rice noodles for 20 minutes in cold water; drain.
Heat the oil in a wok. Brown chicken and tofu for 5 minutes over high heat. When the chicken starts to brown, add the garlic and shrimp, continue cooking for 2 minutes, then stir in the noodles. Cook for 2 minutes before adding the bean sprouts.
Mix the fish sauce, sugar and tamarind water, pour this liquid into the wok and sauté for 5 minutes until the noodles absorb the sauce.
Push the noodles on the side of the pan and pour the eggs. Mix them quickly. Add the peanuts and the spring onion. Stir all ingredients and cook another 2 minutes.
Serve Thai pad with 1 slice of lime and a few slices of cucumber.
A drop of wine to go with your pad thai? Saveurs thaïes - Éditions Marabout - 4,95 € - Copyright : Deirdre Rooney
A drop of wine to go with your pad thai?
Saveurs thaïes - Éditions Marabout - 4,95 € - Copyright : Deirdre Rooney