Considered to be Thailand’s very first fast food dish, this recipe is unlike most fast food – decadent and memorable, it fascinates with every bite. Pad Thai holds an incredible complexity of flavors and textures, making it a must try for any novice cook venturing into the beautiful world of Thai cuisine.

125 gr Dry Rice Noodles – soak in warm water for 10-15 mins
1/2 of a medium shallot (chopped)
3 green onions (cut 2 inches long)
2 tbsp Preserved Radish – Radis Salees Cu Cai Muoi (finely chopped)
80 gr pressed or extra fine tofu (cut into pieces)
1/4 cup of roasted peanuts (finely chopped)
80 gr large deviled shrimp
2 eggs
handful of bean sprouts

For the sauce:

3 tbsp of fish sauce
2 tbsp of palm sugar (substitute with brown sugar)
1 tsp of tamarind concentrate
1/4 cup of water
optionall – 1tsp of thai chili powder

Soak your rice noodles in warm water for 10-15 minutes

In the meantime, combine all of the ingridients for the sauce together, mixing until blended, and set your sauce aside

Put your wok on a medium – high heat and add a tablespoon of cooking oil
Add shrimp and cook until the edges become slightly golden brown and they are almost cooked through
Remove shrimp from Wok and set aside
Pour another tablespoon of cooking oil into the wok, and add tofu, cooking it for 1-2 mins
Then add the chopped shallot and preserved radish, stir frying them together for a minute
Add noodles and the sauce, stir frying everyhting until the noodles absorb the sauce, for 2-3 mins
(if noodles are not cooking through, add 2tbsp of water, and continue cooking until they are soft)
Push all of the ingridients onto one side of the wok and add your eggs to the empty side
Blend eggs once they are halfway cooked and mix with noodles once they set
Add bean sprouts, green onions, peanuts, and cooked shrimp
Toss everything together for 30 secs to 1 minute