Shrimp Pad Thai

Instructions

1. 1

   Soak the 60 g of dry flat rice noodles in 600 ml of lukewarm water for 25 minutes, until they bend without breaking but are still firm. Drain. If the package calls for a different time, follow it; do not fully cook them before the wok.

2. 2

   Weigh 15 g of ripe tamarind pulp, without shell or seeds. Mash it with 35 ml of hot water into a smooth purée, then add the 12 g of fish sauce and the 8 g of sugar. Stir until dissolved.

3. 3

   Peel and devein the raw shrimp, then weigh 100 g. Cut the tofu into small dice, chop the shallot and garlic, cut the scallions into lengths and rinse the bean sprouts. Beat 55 g of egg without shell.

4. 4

   Toast the 12 g of peanuts in a large dry skillet for 3 minutes, stirring, then chop them. Heat 6 g of oil in the skillet; cook the shallot, garlic and tofu for 3 minutes over medium-high heat. Add the shrimp and cook for 2 minutes, until opaque.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.