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shellfish
Pad Thai
Portions2 peopleChangeTiming 20 minsViewIngredients15 IngredientsViewSwitzerland41 % localView
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Ingredients (15)
- 120 grams bean sprouts
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 10 grams dried shrimp
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 2 eggs
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?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 TestEgg 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
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 2 cloves fresh garlic
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 teaspoon granulated sugar
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 lime
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 20 grams peanuts
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 2 tablespoons soy sauce
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 4 tablespoons soybean oil
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 2 spring onions
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 4 tablespoons tamarind sauce
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 8 tiger prawns
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 70 grams tofu
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 200 millilitres vegetable stock
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?
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
Local shopping
Seasonality
Environmental impact (high)
Portions (2)
Tools (4)
Timing (20 mins)
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 |