Summary

Ingredients

• 200 g rice noodles
• 3 egg (s)
• 3 clove (s) garlic
• 2 tablespoon fish sauce
• 1 tablespoon lime juice
• 2 tablespoon sugar, possibly palm sugar
• 1 tablespoon tamarind paste
• 180 g shrimp (s), chicken or tofu
• 2 handfuls snow peas
• 2 handfuls bean sprouts or 1 glass mung bean sprouts
• soy sauce
• peanuts
• coriander

Print Recipe Pin Recipe

Instructions

1. Soak the rice noodles in cold water for 10 minutes. Nothing more is necessary so that they do not become too soft.
2. Mix the fish sauce, lime juice, sugar and tamarind paste and set aside.
3. Chop the garlic. If necessary, drain the mung bean sprouts. Whisk the eggs and season lightly.
4. Let the oil get hot in a wok or large pan and let the eggs set in it. Mix the eggs again and again with the spatula and add the garlic. If the scrambled eggs are not quite ready, drain the pasta and add to the pan. Pour the liquid fish sauce mixture over the pasta and mix everything well in the pan. I also like to use ready-made paste for Phad Thai instead. Fold in the prawns or meat or tofu and let cook. If it is not spicy enough, add soy sauce. Finally fold in the soy or mung bean sprouts and snow peas. That looks pretty much then, but both disintegrate quite quickly. If these disintegrate, the dish is already ready.
5. To serve, roughly chop the peanuts and sprinkle over the dish. Top with the coriander as well.
6. Since neither is so popular with my blackheads, I sprinkled everything in the picture with a little sesame. For me, however, both are part of a proper Phad Thai.