Ingredients for Pad Thai

• 140g pad thai rice noodles

• 45ml di olio vegetale

• 1 large egg, room temperature

• 6 medium prawns, peeled, deveined (optional)

• 2 tablespoons 1x1/2x1/8" slices pressed tofu (bean curd)

• 1 tablespoon sweet preserved shredded radish, rinsed, chopped into 1" pieces

• 1 cup bean sprouts

• 80ml tamarind water, or 2 tablespoons plus 1 teaspoon tamarind paste mixed with 2 tablespoons plus 1 teaspoon water

• 1 1/2 tablespoons (or more) Thai fish sauce (nam pla)

• 1 1/2 tablespoons simple syrup, preferably made with palm sugar

• 4 garlic chives, 2 cut into 1" pieces

• 1/2 teaspoons ground dried Thai chillies, divided

• 2 tablespoons crushed roasted, unsalted peanuts, divided

• 2 lime wedges

Place noodles in a large bowl; pour hot water over to cover. Let soak until tender but not mushy, 5-10 minutes. Drain; set aside.

Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Add prawns, if using. Cook, stirring, until prawns and egg are almost cooked through, 2-3 minutes. Add tofu and radish; cook for 30 seconds. Add noodles and cook for 1 minute. Stir in sprouts. Add tamarind water, fish sauce, and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped garlic chives. Add 1/4 teaspoons ground chillies and 1 tablespoon peanuts and toss well. Transfer to serving plates.

Garnish with remaining 1/4 teaspoons ground chillies, 1 tablespoon peanuts, and lime wedges.

Avvertenza

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