shellfish

Pad Thai

Authentic Thai
Authentic Asian
Portions2 peopleChangeTiming 20 minsView
Ingredients15 IngredientsViewSwitzerland40 % localView
  • 120  grams bean sprouts
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    This ingredient is currently available from seasonal local production
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  • 10  grams dried shrimp
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    This ingredient is currently available from foreign production
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  • 2  eggs
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    This ingredient is currently available from seasonal local production
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    Foodsave tip

    Eggs can easily be kept 1 week beyond the "Best by" date if they are stored in the fridge (a constant temperature is important). Use the egg test in the video below to find out whether an egg is still good for consumption.

    Watch the Egg Test
    Egg colour

    The colour of an egg is determined by the chicken's genetic background. The colour of a hen's earlobes (not the colour of the feathers) give an indication of the colour of the hen's eggs. Both white and brown eggs have identical taste and nutritional values.

  • 240  grams flat rice noodles
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  • 2  cloves fresh garlic
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  • 1  teaspoon granulated sugar
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  • 1  lime
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  • 20  grams peanuts
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  • 2  tablespoons soy sauce
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  • 4  tablespoons soybean oil
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  • 2  spring onions
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  • 4  tablespoons tamarind sauce
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  • 8  tiger prawns
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  • 70  grams tofu
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  • 200  millilitres vegetable stock
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Cut 1 lime into wedges
Chop 2 spring onions into pieces of 0.5 cm
Cut 70 grams tofu into cubes of around 1 cm
Peel and finely chop 2 cloves fresh garlic
Prepare 200 millilitres vegetable stock according to instructions on packaging
Add 240 grams flat rice noodles into a large bowl with water and soak them for around 5 minutes
Peel 8 tiger prawns, leaving the tail segment on
Add 2 tablespoons soybean oil to a large frying pan and heat up over medium heat until the oil is hot
Add the tiger prawns to the oil and fry them for 1 minute
Remove the tiger prawns from the frying pan and set them aside
Reduce the heat to low, add 2 tablespoons soybean oil, the tofu and the garlic to the frying pan and fry them for about 1 minute until golden brown
Crack open 2 eggs into the frying pan and stir fry the tofu and egg for about 30 seconds
Add the stock and the soaked noodles into the frying pan and cook them over low heat for 2 minutes while stirring constantly
Add 2 tablespoons soy sauce, 1 teaspoon granulated sugar, 20 grams peanuts and 10 grams dried shrimp to the noodles and cook the Pad Thai over low heat for around a minute while stirring constantly
Add 120 grams bean sprouts, 4 tablespoons tamarind sauce and the tiger prawns, turn the stove up to medium heat and cook the noodles for around 1 minute
Serve the Pad Thai on plates together with some lime wedges
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Pad Thai

Thai Flag
Thailand

Black bowl with cooked noodles, tofu, prawns, sprouts and peanuts on a wooden table
Timing 20 mins
Portions2 people
Ingredients15 Ingredients

Ingredients

  • 120  grams bean sprouts
  • 10  grams dried shrimp
  • 2  eggs
  • 240  grams flat rice noodles
  • 2  cloves fresh garlic
  • 1  teaspoon granulated sugar
  • 1  lime
  • 20  grams peanuts
  • 2  tablespoons soy sauce
  • 4  tablespoons soybean oil
  • 2  spring onions
  • 4  tablespoons tamarind sauce
  • 8  tiger prawns
  • 70  grams tofu
  • 200  millilitres vegetable stock

Scan for more details

Tools

  • 1 large frying pan
  • 1 cutting board
  • 1 knife
  • 1 large bowl

Pad Thai

Thai Flag
Thailand

Instructions

Cut 1 lime into wedges
Chop 2 spring onions into pieces of 0.5 cm
Cut 70 grams tofu into cubes of around 1 cm
Peel and finely chop 2 cloves fresh garlic
Prepare 200 millilitres vegetable stock according to instructions on packaging
Add 240 grams flat rice noodles into a large bowl with water and soak them for around 5 minutes
Peel 8 tiger prawns, leaving the tail segment on
Add 2 tablespoons soybean oil to a large frying pan and heat up over medium heat until the oil is hot
Add the tiger prawns to the oil and fry them for 1 minute
Remove the tiger prawns from the frying pan and set them aside
Reduce the heat to low, add 2 tablespoons soybean oil, the tofu and the garlic to the frying pan and fry them for about 1 minute until golden brown
Crack open 2 eggs into the frying pan and stir fry the tofu and egg for about 30 seconds
Add the stock and the soaked noodles into the frying pan and cook them over low heat for 2 minutes while stirring constantly
Add 2 tablespoons soy sauce, 1 teaspoon granulated sugar, 20 grams peanuts and 10 grams dried shrimp to the noodles and cook the Pad Thai over low heat for around a minute while stirring constantly
Add 120 grams bean sprouts, 4 tablespoons tamarind sauce and the tiger prawns, turn the stove up to medium heat and cook the noodles for around 1 minute
Serve the Pad Thai on plates together with some lime wedges