Phad Thai with egg

Ingredients for 2 servings:

• 200 g rice noodles
• 3 eggs
• 3 garlic cloves
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 2 tbsp sugar, possibly palm sugar
• 1 tbsp tamarind paste
• 180 g shrimp(s), chicken or tofu
• 2 handfuls of snow peas
• 2 handfuls of soy sprouts or 1 jar of mung bean sprouts
• Soy sauce
• e.g. peanuts
• e.g. coriander

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

from Central Thailand

Soak the rice noodles in cold water for 10 minutes. You don’t need to add more water to prevent them from becoming too soft. Mix the fish sauce, lime juice, sugar, and tamarind paste and set aside. Chop the garlic. Drain the mung bean sprouts, if desired. Whisk the eggs and season lightly. Heat the oil in a wok or large frying pan and let the eggs set. Stir the eggs repeatedly with a spatula and add the garlic. If the scrambled eggs aren’t quite done, drain the noodles and add them to the pan. Pour the liquid fish sauce mixture over the noodles and mix everything thoroughly. I also like to use ready-made paste for Phad Thai instead. Stir in the shrimp, meat, or tofu and cook. If it’s not spicy enough, add more soy sauce. Finally, stir in the soy or mung bean sprouts and the snow peas. It will look like a lot, but both will fall apart pretty quickly. Once they’ve disintegrated, the dish is ready. To serve, roughly chop the peanuts and sprinkle them over the dish. Add the coriander as well. Since neither is particularly popular with my fellow diners, I’ve sprinkled everything with a little sesame in the photo. But for me, both are essential to a proper Phad Thai.