Pad Thai

🔥 Prep

• Soak the 200 g rice noodles in warm water for about 10 minutes until pliable, then drain and set aside.
• Peel and devein the 150 g shrimp, pat dry.
• Cut the 100 g tofu into 1‑cm cubes.
• Rinse 1 cup bean sprouts and drain.
• Crack the 2 eggs into a bowl and lightly beat.
• Roughly chop the 2 tbsp peanuts.

🔥 Cook

• 1. Heat a wok or large skillet over medium-high heat and add a splash of oil.
• 2. Pour in the beaten 2 eggs, scramble for 30 seconds until just set, then push to the side of the pan.
• 3. Add the 150 g shrimp and stir‑fry for 2 minutes until they turn pink and opaque.
• 4. Add the 100 g tofu cubes and stir‑fry for 1 minute until lightly golden.
• 5. Add the drained 200 g rice noodles to the wok, tossing to combine with the shrimp and tofu.
• 6. Stir in the 2 tbsp fish sauce and 2 tbsp tamarind paste, coating the noodles evenly; cook for 1‑2 minutes while stirring continuously.
• 7. Add the 1 cup bean sprouts and 2 tbsp chopped peanuts, toss for 30 seconds until the sprouts are just wilted but still crisp.
• 8. Remove from heat and give the Pad Thai a final toss to distribute the sauce and aromatics.

🔥 Serve

• Transfer the Pad Thai to a serving plate and sprinkle with any remaining chopped peanuts.
• Add lime wedges on the side for squeezing over the noodles.
• Garnish with fresh cilantro leaves if desired.
• Serve immediately while hot.