recipe image

Pad Thai

  • 1h 05m
    • Preparation 30 min
    • Resting 15 min
    • Cooking 20 min
Recipe for WMF Kitchen Bowls and WMF Kult X Spiralizer

Ingredients

4 People
  • For the noodles:
  • 200 g Rice noodles
  • 2 Shallots
  • 2 Garlic
  • 1 Spring onion
  • 50 g Pickled radish
  • 2 Eggs
  • 2 tbsp. Roasted peanuts
  • 1 Lime
  • For the sauce:
  • 1 tbsp. Coconut blossom sugar
  • 1 tsp. Tamarind paste
  • 4 tbsp. Fish sauce
  • 0.5 tsp. Red chilli flakes
  • 100 g Firm tofu
  • 2 tbsp. Oil
  • 8 Shelled prawns (medium-sized)
  • 100 g Mung bean sprouts

Preparation

Step 1
First, soak the noodles in lukewarm water for 15 minutes, e.g. in the WMF Gourmet Kitchen Bowl set.
For the noodles:
g Rice noodles
Step 2
In the meantime, peel the shallots, halve them and cut them into fine rings. Peel and finely chop the garlic, cut the spring onion into 3 cm long pieces and halve or quarter them (depending on size). Finely chop the white part of the onion by using the WMF Kult X Spiralizer.
Shallots
Garlic
Spring onion
Step 3
Cut the radish into fine cubes and whisk the eggs in a bowl. Crush the peanuts in a mortar and cut the lime into eighths. Then remove the noodles from the water.
g Pickled radish
Eggs
tbsp. Roasted peanuts
Lime
Step 4
For the sauce mixture, mix the coconut blossom sugar, tamarind pulp, fish sauce and chili flakes together with 200 ml of water in a bowl. Sauté the shallots and the white part of the spring onions in a little oil in the wok, then add the garlic after 30 seconds.
For the sauce:
tbsp. Coconut blossom sugar
tsp. Tamarind paste
tbsp. Fish sauce
tsp. Red chilli flakes
tbsp. Oil
Step 5
Add the tofu and radish, and fry for another 30 seconds, stirring. Now add the noodles and mix everything thoroughly. Add ⅔ of the sauce mixture and mix thoroughly again. The noodles should become soft, but not mushy. If necessary, add some of the remaining sauce mixture or a little hot water.
g Firm tofu
tbsp. Oil
Shelled prawns (medium-sized)
Step 6
You can then push the noodles into one half of the wok. Add a splash of oil to the free surface, add the shrimp and fry on both sides for 30 seconds. Then push to the side with the noodles. Add another splash of oil to the free surface and slide the egg mixture into it and let it set briefly, then break it up with the spatula. It should resemble scrambled eggs more than an omelet. As soon as the egg has become a solid mass, mix it with the noodles.
tbsp. Oil
Shelled prawns (medium-sized)
Step 7
In the last step, add the mung bean sprouts, peanuts and the green parts of the spring onions. Mix everything thoroughly again and continue to fry the noodles until the spring onions have softened a little. Before serving, season with lime and add a little more chili flakes if necessary.
tbsp. Roasted peanuts
Lime
g Mung bean sprouts