Classic Pad Thai

Instrucciones

1. 1

   Soak Flat rice noodles (1/4-inch wide) in room temperature water for 10 minutes until pliable but firm. Drain and set aside. Prepare sauce: In a small bowl, whisk Tamarind paste, Fish sauce, Palm sugar (or brown sugar), and 2 tbsp water until sugar dissolves.

   ✓ Punto de control: Noodles bend without breaking; sauce is smooth and glossy
2. 2

   Heat 1 tbsp Neutral vegetable oil in a wok or large skillet over medium-high heat. Fry Firm tofu (drained and cubed) until golden on all sides, about 2 minutes. Remove and set aside.

   ✓ Punto de control: Tofu cubes are crisp and golden-brown

   💡 Consejo del chef: High heat prevents sticking; don't overcrowd
3. 3

   Add another tbsp Neutral vegetable oil to wok. Add Garlic cloves (minced) and Shallots (minced). Stir-fry until fragrant, 30 seconds. Push to side, crack Large eggs into center, scramble until just set, then mix with aromatics.

   ✓ Punto de control: Garlic golden, eggs softly scrambled (no dry edges)

   💡 Consejo del chef: Stir constantly to avoid burning garlic
4. 4

   Add Medium shrimp (peeled and deveined) and stir-fry until pink and opaque, 1-2 minutes. Return Firm tofu (drained and cubed) to wok. Add drained Flat rice noodles (1/4-inch wide) and pour in sauce. Toss everything to coat, using tongs. Cook until noodles soften and sauce thickens, 2-3 minutes. If too dry, add splash of water.

   ✓ Punto de control: Noodles glossy and sauce clings; shrimp curled

   💡 Consejo del chef: High heat and constant motion for wok hei flavor
5. 5

   Turn off heat. Fold in half of Fresh mung bean sprouts and half of Scallions (chopped). Divide among plates. Garnish with remaining Fresh mung bean sprouts, Scallions (chopped), Roasted peanuts (chopped), and wedges of Lime (for serving). Serve immediately.

   ✓ Punto de control: Fresh sprouts crisp, lime wedges bright green

   💡 Consejo del chef: Lime squeeze at table brightens flavors