House of Asia > Recipes > pad Thai

pad Thai

15 min

2 servings

mild

4.8 / 5. Number of votes: 55

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Get to know the recipe for Pad Thai from the finalist of the 7th edition of MasterChef Polska — Martyna ChomackaIt's aromatic, sunny, exotic, and simply delicious! Thanks to our products, you can make this dish in just 15 minutes. But trust us, the simplicity and speed of this dish don't compromise on flavor—quite the opposite!

Pasta Vegetables Thailand up to 15 minutes

Ingredients

• packaging Gluten-free rice noodles 5 mm House of Asia 200 g

• 3 tablespoons Pasty Pad Thai House of Asia

• 1 tablespoon House of Asia Light Soy Sauce

• 1 tablespoon House of Asia Fish Sauce

• cube of tofu

• 2 shallots

• 3 large cloves of garlic

• 2 eggs

• 1 lime

• 1 tablespoon tamarind paste

• 1 tablespoon of sugar

• 2 handfuls of mung bean sprouts

• 2 handfuls of peanuts

• half a bunch of chives or spring onions

• a handful of coriander

• a tablespoon of chili flakes

• a tablespoon of potato or corn starch

• oil for frying tofu

A method of preparing

1. Place the rice noodles in a bowl of cold water for 20-30 minutes.

2. Drain the tofu with a paper towel, then cut it into large cubes. Transfer it to a bowl, sprinkle with cornstarch, and mix until the cornstarch evenly coats each piece. Pour the oil into a large pot and gradually fry the tofu. When ready, it will be golden brown and crispy. Transfer the cooked tofu to a paper towel.

3. In a medium bowl, prepare the Pad Thai sauce. Add the sugar, Pad Thai paste, tamarind paste, fish sauce, and soy sauce. Mix thoroughly.

4. Next, prepare all the ingredients. Finely chop the shallot and garlic. Cut the chives or spring onions into thirds. Toast the peanuts in a hot, dry pan, then finely chop them. Place all the flavorings on a flat plate: shallot, garlic, chili flakes, chives, peanuts, lime zest, and mung bean sprouts. Beat the eggs with a fork in a separate bowl.

5. Pour 2 tablespoons of oil into a heated wok and add the shallot and lime zest. After a minute, add the garlic and chili. Then add the tofu, sauce, and softened noodles. Sauté for 2-3 minutes, until the noodles are tender but still al dente. When almost done, pour the eggs into one side of the wok and set them almost completely, prying from the bottom to aerate them. Then press the eggs into the Pad Thai, add the peanuts, sprouts, and chives.

6. Transfer the Pad Thai to a plate and serve with half a lime, a pinch of chili, peanuts, sprouts and fresh herbs.