Pad Thaï
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Grégory Cohen https://www.instagram.com/gregorycohenoff/?hl=fr
-
- Total Time
- 25mins
-
- Serves
- 2
-
- Calories
- 600
This Pad Thaï can also be served with shrimps or chicken instead of tofu. User generated recipes have not been re-tested by Kenwood.
recipe updated Feb 28, 2024
Ingredients
-
- Water
- as needed
-
- Water
- 100 ml
-
- Firm tofu
- 280 g
-
- Shallot
- 90 g
-
- Rice noodles
- 300 g
-
- Tamarind paste
- 1 tablespoon
-
- Sunflower oil
- 2 tablespoons
-
- Brown sugar
- 2 tablespoons
-
- Nuoc-mâm
- 1 tablespoon
-
- Water
- 100 ml
-
- Bean sprouts
- 100 g
-
- Roasted peanuts
- 2 tablespoons
-
- Cayenne pepper
- 1 pinch
-
- Lemon
- ½
-
- Green onion
- 2
-
- Egg
- 2
-
- Sunflower oil
- as needed
Tools
-
Stove
-
Cooking Chef XL
-
Large mixing bowl
-
Medium bowl
-
Frying pan
-
Serving bowl - small
-
Jug
Step preview
- Add the ingredients into a large bowl
- Soak until softened
- Add the ingredients into jug and mix until dissolved
- Strain the tamarind mixture into a medium bowl, reserving the liquid
- Add the ingredients into a frying pan
- Cook until golden brown - medium-high heat
- Place onto paper towel to drain excess oil and set aside
- Fit the Stir Tool
- Transfer the tamarind juice then add the next ingredients into the appliance bowl, fit the splashguard
- Cook - 4 minutes, 140ºC, speed Stir 3
- Drain the noodles and transfer to the appliance bowl
- Cook - 5 minutes, 110ºC, speed Stir 3
- Then add water
- Leave to absorb and continue
- Add oil into a frying pan
- Heat until hot - medium-high heat
- Then add eggs
- Fry until desired consistency - medium-high heat
- Remove from the heat and set aside
- Spoon the noodles into serving bowls
- Then add the next ingredients
- Top with a fried egg
- Serve