Pad Thai

Method

Soak the raw tamarind in about 1/4 cup of hot water for 10-15 minutes. Mash it with a spoon and strain the pulp, discarding the seeds and fibers.

Soak the rice noodles in warm water for about 20 minutes until soft. Drain and set aside.

In a small bowl, whisk together the prepared tamarind pulp, fish sauce, soy sauce, and sugar to make the Pad Thai sauce.

Heat 1 tbsp of oil in a wok or large wok over medium-high heat. Add shrimp and cook until pink. Remove shrimp and set aside.

Add remaining 2 tbsp of oil to the same wok. Sauté garlic and the white parts of the spring onion for 30 seconds until fragrant. Add tempeh and stir-fry until golden.

Add the drained noodles and the sauce to the wok. Toss everything together over high heat until the noodles absorb the sauce and soften.

Return the shrimp to the wok and toss briefly to combine.

Serve immediately, topped with crushed peanuts and a squeeze of fresh lime.

Pad Thai

Ingredients

Method

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