Original Thai Pad Thai with Tofu and Shrimp - Quick & Easy
An authentic, original Thai Pad Thai is true soul food that you can easily and quickly conjure up in your own kitchen. As a little cat with a great love for the world of Asian flavors, I especially love this dish because it combines the perfect balance of sweet, sour, salty, and spicy. The combination of tender rice noodles, protein-rich tofu, and juicy shrimp creates a taste experience that catapults you straight to the bustling streets of Bangkok. Since we focus on fresh ingredients and prepare everything from scratch, we completely avoid unhealthy processed products. The secret lies in the homemade sauce made from tamarind paste and palm sugar. This Pad Thai is not only healthy and light, but also an absolute classic that impresses with every bite. Grab your wok – or a large pan – and let's create this culinary highlight together. It's child's play to cook, even for little paws like mine!
Ingredients
Preparation
Soak the rice noodles (100 g) in warm water for about 10 minutes until al dente, then drain.
While the noodles are soaking, mix the tamarind paste (20 ml), palm sugar (15 g), and fish sauce (15 ml) in a small bowl to create an aromatic sauce.
Cut the tofu (80 g) into small cubes and sear them in a pan with some oil (15 ml) along with the shrimp (100 g).
Push everything to the side of the pan and crack in the egg (1), let it set briefly, and stir it together with the other ingredients.
Now add the soaked rice noodles (100 g) and the prepared sauce, and mix everything well.
Finally, fold in the bean sprouts (50 g) and sauté briefly so they stay nice and crunchy.
Plate the Pad Thai and sprinkle with the chopped peanuts (20 g) – bon appétit, foodies!
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