Phad Thai - fried noodles with shrimp

A recipe classic of Thai cuisine: spicy and tasty fried noodles with eggs, tofu, sprouts, peanuts and dried shrimps.

Actually, you find this fried rice noodle dish in every Thai street food cart and now it is popular all over the world. There are many variations with chicken or pork, fresh shrimp -  depending on taste.
Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.

Be sure to soak the rice noodles only in hot water, if you boil them they will quickly become too soggy. Traditionally, only a maximum of 2 servings are prepared at a time.

Ingredients (for 4 persons)

For the Phad Thai sauce
4 tblsp of tamarind paste (you can substitute white vinegar)
6 tblsp fish sauce
75 g brown raw cane sugar or palm sugar

For the Phad Thai
250 g Thai rice noodles (approx. 3 mm)
150 g of extra firm tofu
3 eggs
2 tblsp oil
2 shallots
50 g of preserved turnip (salted radish)
200 g soybean sprouts
1 cup chinese chives
4 tsp dried, salted small shrimp

Garnish
1 lime (sliced)
½ cup peanuts
sprouts, Chinese chives
Chili flakes

Preparation

Soak the noodles in warm water at 50 ° C for about 30 minutes, then drain well -  the noodles should be somewhat flexible and solid, not completely expanded and soft or mushy. When in doubt, undersoak. You can always add more water in the pan, but you cant take it out.

Pour the ingredients for the Phad Thai sauce into a small saucepan and heat at low heat until the sugar has dissolved. Surplus sauce can be stored for up to one month in the refrigerator.

Peel and finely chop the shallots. Cut the tofu into small strips. Stir the eggs in a small bowl. Cut the radish into narrow strips. Rinse the bean sprouts and save a third for serving fresh. Cut the Chinese chives into 1 inch long pieces.  Soak the dried shrimp in warm water for 15 minutes. Chop peanuts roughly.

Heat 2 tblsp in a wok or a large pan and fry the shallots. Add the preserved turnip, tofu and dried shrimp and fry while stirring. The shallots should not be browned. While stirring, add the eggs until they are almost cooked. Put the mixture aside in the wok or place on a plate and set aside.
Then fry the noodles and 6 tblsp Phad Thai sauce in the wok while stirring. If the noodles are still too firm or stick together, add 1-3 tbsp. water and cook longer. Mix the egg mixture with the noodles. Add some Phad Thai sauce to taste.
Then, add three-quarters of chinese chives and sprouts and stir-fry for about 30 seconds at medium heat.

Serve on plates and garnish with ground peanuts, fresh sprouts, a few stems of chinese chives, lime wedge and chilli flakes.

Image source: Fotolia - #65036066 © sommai