Shrimp and Tofu Pad Thai

The best Pad Thai is the homemade one. Less noodles and more everything else. Full of nutritions and absolutely delicious.

 

Instructions

1. Soak the noodles in warm water. The noodles should be cooked al dente.

2. Heat a non-stick pan. Cook the diced tofu until lightly browned.

3. Add garlic and noodles to the pan. Add tamarind paste, fish sauce and chilli flakes. Stir quickly to keep things from sticking.

4. Push all noodles to the side of the pan to make room for the egg. Crack the egg onto the pan and scramble it. Fold the egg into the noodles.

5. Add shrimps and cook for 2mins or until the shrimps are almost cooked through.

6. Add bean sprouts and cook for a further 3mins.

7. Turn off the heat. Add chives and coriander. Stir a few more times.

8. Serve with chopped roasted peanuts.

Ingredients

• ✅  100g Thai rice noodles
• ✅  300g extra firm tofu, diced into 2cm cubes
• ✅  3 garlic cloves, minced
• ✅  2 tbsp tamarind paste 
• ✅  4 tbsp fish sauce
• ✅  1 tbsp dried chilli flakes
• ✅  1 egg
• ✅  150g shrimp
• ✅  150g bean sprouts
• ✅  Handful of chives, sliced into 2cm lengths
• ✅  Handful of coriander, chopped
• ✅  2 tbsp roasted unsalted peanuts, crushed
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