Pad Thai

Impossible to cross the Thailand without trying the national dish: Pad Thai. This dish of fried noodles with a slightly sticky consistency, often cooked with shrimp, served sprinkled with peanuts. Prepared before your eyes in ambulatory or revisited in great restaurants trailers, pad thai is eaten away from home, first of all because it requires a lot of ingredients but also because it is cheap. We started to discover this dish so popular. Here is a recipe to easily fix at home after a long detour by an Asian supermarket.

Ingredients

100 grams of dry rice pasta, which is let soak in a bowl of hot water until they become soft, then drain.
5 peeled shrimp
Some spring onions cut into pieces of 3 cm
1/3 cup extra-firm tofu, cut into strips 1 cm
2 tablespoons vegetable oil soup (except olive and sesame)
1 egg
A handful of bean sprouts
1 tablespoon palm sugar
2 teaspoons fish sauce (nuoc mam)
1 teaspoon minced garlic
1 tablespoon tamarind paste (or, strictly speaking, white vinegar)
1 tablespoon of white pickled radish (like pickles)
1 tablespoon of crushed peanuts
½ teaspoon dried red chillies powder
A handful of bean sprouts
A teaspoon of crushed peanuts
A teaspoon of dried chili peppers powder
1/2 lime

Elaboration

In a heated pan on low heat, add the oil and garlic and let it fry until it smells good. Add shrimp, slices of tofu, bean sprouts and spring onions. Stir until shrimp are pink. Break the egg into the wok and stir quickly until the egg is scrambled. Add the noodles and season with fish sauce, palm sugar, peanuts, powdered dried chili peppers, tamarind paste and white radish. Mix well and leave to fry.

When the noodles become soft and translucent, turn off the heat. Pour the contents of the wok to a plate and serve with fresh bean sprouts, pounded peanuts and dried chili powder.