Pad Thai


200g wide noodles

2 shallots

2 cloves of garlic

1 bunch of spring onions

200g firm tofu

24g vEggs egg powder

2 tbsp roasted peanuts

100g mung bean sprouts

1 tbsp palm sugar

1 tbsp tamarind paste

4 tbsp No Fish Sauce

1 pinch red chilli flakes

1 tbsp peanut oil

1 lime


1. Peel and halve the shallots, and chop them finely into rings. Peel the garlic and chop finely. Chop the spring onions finely into rings. Cut the tofu into half-centimeter cubes. Roughly crush the peanuts with a pestle and mortar.

2. For the sauce, mix palm sugar, tamarind paste, No Fish Sauce and the chilli flakes with 200ml water in a bowl. Mix the vEggs egg powder with 4 tbsp water and 1 tsp peanut oil, and whisk together. Wash the mung bean sprouts thoroughly. Cut the lime into eighths.

3. Pour boiling water over the noodles and leave them to soak for 5 minutes before straining in a sieve.

4. Heat 2 tbsp peanut oil in a wok over a medium heat. Start to sauté the shallots and spring onions, then add the garlic after 30 seconds. 30 seconds after that, add the tofu and fry for another minute while stirring.

5. Now add the noodles and two thirds of the sauce mixture, and mix thoroughly. Push the noodles over to one half of the pan. Oil the other half of the pan again and let the egg mixture slide in. Let it be for a while before spreading it around with a spatula. It should be more like scrambled eggs than an omelette. As soon as the egg has become a solid mass, mix it with the noodle mixture.

6. Finally, add the mung bean sprouts and the peanuts. Mix everything thoroughly again and add lime, chilli and more of the sauce mixture if desired.

7. Garnish with a lime wedge.

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