Shrimp Pad Thai

Instructions

1. Step 1

   Stir the tamarind paste, fish sauce, palm sugar, and water in a small mixing bowl until the sugar largely dissolves. Set this sauce aside.

   Timer: 2 min (fixed)

   Ingredients used: 45.0 ml Fish Sauce, 40.0 gr Palm sugar, 60.0 gr Tamarind Paste, 60.0 ml Water

   Cookware: Small Mixing Bowl, spoon

2. Step 2

   Place the rice noodles in a large mixing bowl and cover them with warm water. Soak until flexible but still slightly firm, then drain thoroughly in a colander.

   Timer: 25 min (fixed)

   Ingredients used: 250.0 gr Rice Noodle

   Cookware: colander, Large Mixing Bowl

3. Step 3

   Heat 1 tbsp (15 ml) vegetable oil in a wok over medium heat. Add the tofu and cook, turning occasionally, until lightly golden; transfer it to a clean plate.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Firm Tofu, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

4. Step 4

   Add another 1 tbsp (15 ml) vegetable oil to the wok and use high heat. Add the raw shrimp and stir-fry until opaque and the centers reach 63°C, then transfer them to the plate with the tofu.

   Timer: 3 min (fixed)

   Ingredients used: 400.0 gr Raw shrimp, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

5. Step 5

   Reduce to medium heat and add the remaining 1 tbsp (15 ml) vegetable oil. Cook the shallot for 2 minutes, then add the garlic and cook until fragrant.

   Timer: 3 min (fixed)

   Ingredients used: 12.0 gr Garlic, 80.0 gr Shallot, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

6. Step 6

   Push the aromatics to one side of the wok. Pour the egg into the open area and stir until just set, then fold it into the aromatics.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Egg

   Cookware: spatula, wok

7. Step 7

   Use high heat and add the drained noodles and prepared sauce. Toss continuously until the noodles absorb most of the sauce and become tender.

   Timer: 3 min (fixed)

   Cookware: spatula, wok

8. Step 8

   Return the cooked shrimp and tofu to the wok. Add the bean sprouts and garlic chives, then toss just until the vegetables soften slightly and everything is hot.

   Timer: 2 min (fixed)

   Ingredients used: 200.0 gr Bean Sprout, 60.0 gr Garlic Chive

   Cookware: spatula, wok

9. Step 9

   Divide the Pad Thai among four plates. Top with the peanuts and chili flakes, and serve with the lime wedges.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 gr Chili Flake, 2.0 piece Lime, 60.0 gr Peanut