Pad Thai

Ingredients for 2 servings:

• 100 g noodles (rice noodles)
• 2 cloves garlic
• 100 g tofu, firm
• 1 bunch of spring onions (Thai spring onions)
• 50 g soy sprouts, fresh
• 4 tbsp oil
• 2 eggs
• 10 g tamarind paste, pressed
• 3 tbsp fish sauce
• 2 tbsp sugar
• 4 tsp vinegar (rice vinegar)
• ½ tsp chili powder
• 1 lime(s), cut into pieces
• 1 handful of peanuts
• 6 tbsp water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spicy, stir-fried rice noodles

Place the noodles in a bowl and soak in lukewarm water while you prepare the other ingredients. Soak the tamarind in 6 tablespoons of water in a small bowl. Meanwhile, peel and finely chop the garlic. Finely dice the tofu. Wash the spring onions and cut into 3 cm long pieces. Place the bean sprouts in a sieve, rinse carefully, and let them drain. Roast the peanuts in a dry pan and chop them finely. For the seasoning sauce, knead the tamarind and press the juice through a fine sieve into a small bowl. Mix in the fish sauce, sugar, rice vinegar, and chili powder. Heat 2 tablespoons of oil in a wok (I used peanut oil, but any will do) and sauté the garlic, tofu, and the white pieces of the spring onion. Drain the noodles (they should now be pliable but not soggy) and add them. Then stir-fry for about 2 minutes. Add the seasoning sauce and continue to stir-fry over medium heat until the noodles are soft and have completely absorbed the sauce. Push everything to the side of the wok to make some room for the eggs. Crack the eggs into the wok and stir-fry. When the eggs are almost cooked through, toss with the noodles. Stir in half of the sprouts and the green parts of the spring onions and stir-fry for a while longer. Serve with the remaining raw bean sprouts, a slice of lime (for drizzling), and plenty of chopped peanuts. Tip: If you want the seasoning sauce to be a bit more intense, you can of course vary the quantities. Instead of—or in addition to—the tofu, you can stir-fry many other vegetables, or even use chicken cut into bite-sized pieces.