Thai Pad Thai

Ingredients for 2 servings:

• 100 g rice noodles, 3 mm wide
• 100g tofu
• 100 g chicken
• 4 garlic cloves
• 2 spring onions
• 100 g sprouts
• 2 eggs
• 2 tbsp vegetable oil, neutral (e.g. sunflower oil)
• 2 tsp brown sugar
• 4 tsp fish sauce
• 6 tsp oyster sauce
• 1 cup water
• some peanuts, unsalted, roasted
• some chili flakes
• 1 lime(s)
• some turmeric powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

a recipe from my cooking class in Chiang Mai

If you’ve been looking for the right Pad Thai recipe for a long time, you’ll hopefully find it here. The original recipe uses fresh rice noodles, but since they’re not available here, soak the dry rice noodles in hot water for a few minutes. Rub the tofu on two sides with turmeric (in Thailand, the tofu is already marinated in turmeric and can be bought that way; since I couldn’t find it here, I improvised). Then cut the tofu into pieces. Cut the chicken fillet into very small pieces. Finely chop the garlic (do not press). Cut the spring onions into pieces about 2 cm long. Wash the sprouts and drain them. Chop the peanuts, quarter the lime. It’s best to have all the ingredients close at hand on the stove, as everything should now go pretty quickly. Heat the oil in a wok. Briefly fry the garlic. Add the chicken and shortly after the tofu. Fry for about 1 minute and set aside. Add the eggs, fish sauce, sugar, and oyster sauce, and stir well. Mix everything together, add a little water and the noodles. Finally, add the sprouts and spring onions and cook for a few seconds. Serve immediately with the chopped peanuts, chili flakes, and a lime wedge.