Soak 420 g dry rice noodles for 25 minutes in 2100 g hot water: drain 1400 g, about 580 g is absorbed into the noodles and reserve 120 g for the tamarind sauce, retaining 700 g water in total. Mash 120 g raw tamarind with 120 g of this hot water and strain it into the sauce.

Ingredients

• 420 gRice noodles, dry
• 1,400 gBeverages, water, tap, drinking not counted – removed
• 700 gBeverages, water, tap, drinking editorial addition
• 600 gCrustaceans, shrimp, mixed species, raw (may contain additives to retain moisture)
• 240 gEgg, whole, raw, fresh
• 120 gTamarinds, raw
• 80 gSauce, fish, ready-to-serve
• 95 gSugars, granulated
• 300 gMung beans, mature seeds, sprouted, raw
• 120 gOnions, spring or scallions (includes tops and bulb), raw
• 100 gPeanuts, all types, raw
• 90 gLime juice, raw
• 45 gOil, peanut, salad or cooking

Method

1. Soak 420 g dry rice noodles for 25 minutes in 2100 g hot water: drain 1400 g, about 580 g is absorbed into the noodles and reserve 120 g for the tamarind sauce, retaining 700 g water in total. Mash 120 g raw tamarind with 120 g of this hot water and strain it into the sauce.
2. Stir 80 g fish sauce and 95 g sugar into the tamarind liquid. Pat dry 600 g shrimp, beat 240 g eggs, slice 120 g spring onion and roughly chop 100 g peanuts.
3. Heat a wok to 205 °C, add 25 g peanut oil and fry shrimp 2 minutes until opaque. Add the remaining 20 g oil and eggs, stirring 45 seconds into soft curds.
4. Add noodles and tamarind sauce and stir-fry 4 minutes, turning with tongs until noodles absorb the sauce. Stir in 300 g mung-bean sprouts and 120 g spring onion and fry exactly 1 minute.
5. Divide pad thai among eight plates, scatter with 100 g peanuts and drizzle with a total of 90 g lime juice. All oil, sauce and absorbed water remain in the served dish.