Classic Pad Thai
Springy rice noodles in a sweet-sour-savoury tamarind sauce with shrimp, egg, peanuts and lime.
Elaboración
-
Soak noodles in warm water until pliable; drain.
-
Whisk tamarind, fish sauce and palm sugar into a sauce.
-
Stir-fry shrimp in a hot wok, push aside and scramble the eggs.
-
Add noodles and sauce; toss until coated and tender.
-
Fold in sprouts, top with peanuts and a squeeze of lime.
💡 Consejos
Have everything prepped before the wok gets hot — pad thai cooks in minutes. Soak, don't boil, the noodles.
📝 Notas
Vegetarian? Use tofu and swap fish sauce for soy.
Nutrición por ración
Preguntas frecuentes
No tamarind?
Use lime juice plus a little extra sugar as an approximation.
Reseñas
Dejar una reseña
Aún no hay reseñas. Sé el primero en cocinarla.
También te puede gustar
1h
Destacadas
Authentic Chicken Tikka Masala
Charred, yogurt-marinated chicken in a rich, spiced tomato-cream sauce. Restaurant flavour, made at home.
1h 20min
Destacadas
Moroccan Chicken Tagine
Slow-braised chicken with preserved lemon, green olives and warm spices — fragrant, golden and deeply comforting.
30 min
Quick Beef & Broccoli Stir-Fry
Tender strips of beef and crisp broccoli in a glossy garlic-ginger sauce. Faster than takeout, and better.