Cooking real Asian noodles takes some effort, but the result is worth it. The original combination of sauces, exotic condiments and seafood – a good choice to surprise home.Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Servings: 2 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 115 gr. rice noodles for pad tai
- 2 tbsp. l tamarind paste
- 5 tsp palm or cane sugar
- 4 tsp fish sauce
- 3 tbsp. l vegetable oil
- 1/2 tbsp. finely chopped smoked tofu (about 60 gr.)
- 1 small shallot, cut in half and thin sliced
- 1 tbsp. l finely chopped peeled ginger
- 3 cloves of garlic, finely chopped
- 250 gr medium-sized shrimp, shelled and viscera
- 2 large eggs, slightly beaten
- 2 tbsp. bean sprouts
- 3 stalks of shallots, cut into three parts in width and finely chopped
- 2 tsp salted peanuts, finely chopped
- Lime wedges for serving
Recipes with similar ingredients: rice noodles, shrimp, tamarind, fish sauce, tofu, peanuts
Recipe preparation:
- Put the noodles in a large bowl and cover with cold water. Set aside until it becomes flexible and reaches al dente state, for 45-60 minutes. Drain the water and well dry it.
- Meanwhile, make the sauce. Crush fingers tamarind paste into pieces and put in a small bowl. Fill in 1/4 Art. boiling water and let it brew for 10 minutes. Knead with a fork to break the lumps of pasta, then rub through a fine sieve (with a silicone spatula, above the bowl), removing seeds and hard pieces. Add sugar, fish sauce and a pinch of salt, stir until homogeneity.
- Heat a large cast-iron skillet over medium heat. Pour 2 tbsp. l vegetable oil, then add tofu, shallot, ginger and garlic. Cook, stirring with a flat wooden spoon, until soft (but do not make it brownish), about 2 minutes. Add noodles and a few spoons of tamarind sauce. Cook, stirring and distributing the noodles over the pan until it has absorbed the whole sauce, about 1 min Add a few more teaspoons of tamarind sauce and fry for another 30 seconds. up to 1 min
- Slide the noodles on one side of the pan and add to the other the remaining 1 tbsp. l vegetable oil. Put shrimp in butter in one layer and cook until half cooked (until pinkish), 2-3 min (Sometimes stir the noodles making sure that it does not stick to pan). Add the remaining tamarind sauce and mix, to combine noodles and shrimp.
- Slide the shrimp noodles on one side of the pan. On pour another egg, mix quickly, then do not touch and let fry almost until done. Shrimp noodles on eggs, then turn everything together and divide the omelet into large pieces. Remove from heat, add bean sprouts and shallots, mix quickly (you need bean sprouts and green onions remained crispy). Arrange in bowls, sprinkle with peanuts and serve with lime slices. You can add to Pad Thai pickled tofu instead of smoked.
