Classic Pad Thai
Springy rice noodles in a sweet-sour-savoury tamarind sauce with shrimp, egg, peanuts and lime.
Préparation
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Soak noodles in warm water until pliable; drain.
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Whisk tamarind, fish sauce and palm sugar into a sauce.
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Stir-fry shrimp in a hot wok, push aside and scramble the eggs.
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Add noodles and sauce; toss until coated and tender.
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Fold in sprouts, top with peanuts and a squeeze of lime.
💡 Astuces
Have everything prepped before the wok gets hot — pad thai cooks in minutes. Soak, don't boil, the noodles.
📝 Notes
Vegetarian? Use tofu and swap fish sauce for soy.
Nutrition par portion
Questions fréquentes
No tamarind?
Use lime juice plus a little extra sugar as an approximation.
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