pad-thai | aktivolife

Pad Thai

Total time: 30 minutes

Serves 4

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

35g - Palm sugar, chopped

3 tb - Water

2 tb - Tamarind paste

1 ½ tb - Fish sauce

115g - Dry rice noodles, soaked in water for 1 hour, cut in half

2 tb - Dried shrimp, roughly chopped

1 ⅓ tb - Vegetable oil

3 cloves - Garlic, chopped

¼ cup - Shallots, roughly chopped

85g - Firm tofu, cut into small pieces

2 tb - Preserved radish

1 tsp - Dried chili flakes

10 - Shrimp, deveined

2 - Eggs

2 ½ cups - Bean sprouts

10 stalks - Chives, cut into 2-inch pieces

¼ cup - Peanuts, roasted and unsalted

4 pcs - Lime wedges

UTENSILS

Small pot, Bowl, Wok, Chopping board, Knife

INSTRUCTIONS

1. Add the palm sugar to a small pot over medium heat. Once the sugar is melting, keep stirring until it darkens in colour.

2. Add water, fish sauce and tamarind paste. Bring the sauce to a simmer, then turn off the heat.

3. Heat a wok over high heat and add 1 tablespoon of the oil. Sear the shrimp until done. Set aside.

4. Add the garlic, shallot, dried shrimp, radish, tofu and chili flakes to the wok. Sauté for a few minutes until garlic turns golden.

5. Turn the heat up to high then add the noodles and sauce. Keep tossing until all the sauce is absorbed. Turn off the heat. Push the noodles to one side of the wok.

6. Add 1 teaspoon of the oil to the space and add the eggs. Break the yolks, put noodles on the eggs and cook for about 30 seconds. Flip and toss to mix eggs into noodles.

7. Add the cooked shrimp, bean sprouts, garlic chives and half of the peanuts to the wok. Turn off the heat and toss until well mixed.

8. Serve with a lime wedge and extra peanuts on top.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 212g