Pad Thai
Thailand's iconic street food featuring rice noodles tossed in a sweet-sour-salty tamarind sauce with shrimp, tofu, and crunchy garnishes.
Ingredients
- • 300g dried rice noodles (pad thai width)
- • 300g large shrimp, peeled and deveined
- • 200g firm tofu, cubed
- • 3 eggs, beaten
- • 3 tbsp tamarind paste
- • 3 tbsp fish sauce
- • 3 tbsp palm sugar
- • 2 tbsp dried shrimp
- • 4 cloves garlic, minced
- • 2 shallots, sliced
- • 2 cups bean sprouts
- • 4 green onions, cut into 2-inch pieces
- • ½ cup roasted peanuts, crushed
- • Lime wedges
- • Thai chili flakes
- • 4 tbsp vegetable oil
Instructions
Step 1: Prepare Noodles
Soak rice noodles in room temperature water 30 minutes until pliable. Drain. Mix tamarind, fish sauce, palm sugar for sauce.
Step 2: Stir-Fry Proteins
Heat wok over high heat, add oil. Cook tofu until golden, set aside. Cook shrimp 2 minutes per side, set aside.
Step 3: Cook Noodles
Add more oil, cook garlic and shallots 30 seconds. Push to side, scramble eggs. Add noodles, sauce, dried shrimp. Toss 2 minutes.
Step 4: Combine and Serve
Return shrimp and tofu, add bean sprouts and green onions. Toss 1 minute. Serve with peanuts, lime, chili flakes.
Wine Pairing
Off-Dry Riesling (Premier Choice)
German Kabinett or Alsatian Riesling's touch of sweetness balances the tamarind's tang while acidity refreshes the palate.
Dry Rosé
Provence Rosé offers bright acidity and red fruit notes that complement both the shrimp and the sweet-sour flavor profile.