---
title: Pad Thai (Stir-Fried Rice Noodles)
servings: 2
prep time: 25 minutes
cook time: 10 minutes
source: https://mycibora.com/recipes/pad-thai
---

Gather @rice noodle{200%g}, @egg{2}, @firm tofu{100%g}, @tamarind paste{2%tbsp}, @dried shrimp{1%tbsp}, @shallot{2}, @bean sprout{150%g}, @garlic chive{50%g}, @peanut{50%g}, @vegetable oil{3%tbsp} and @chili flake{}.

Soak the noodles in room-temperature water for 45 minutes until bendy but still firm, then drain. ~{45%minutes}

Warm the tamarind, @fish sauce{3%tbsp} and @palm sugar{2%tbsp} together, stirring until dissolved into a sauce. ~{2%minutes}

Get the wok smoking hot with the oil. Fry the tofu, dried @shrimp{200%g}, shallots and @garlic{2%clove} for 1 minute, then the fresh shrimp until just pink. ~{2%minutes}

Add the noodles and sauce and toss constantly, letting the noodles catch on the hot metal for a whisper of char. ~{3%minutes}

Push everything aside, crack in the eggs, let them set halfway, then scramble through the noodles.

Fold in the bean sprouts and garlic chives off the heat so they keep their snap.

Plate with crushed peanuts, chili flakes and a @lime{1} wedge for each person to season their own.