Pad thai, shrimp, sauce and rice noodles |

Preparation time: 45 min

• Prep

  Soak the noodles in water for 30 minutes.

  Toast the peanuts in a hot oven (390°F) for 5 to 6 minutes, lightly crush them once out.

  Slice the tofu in sticks, chisel the green onion in an angle.

  Finely chisel the shallot.

• Cooking process

  Heat up a wok, sauté the tofu with the shallot.

  Add the the tamarind, the palm sugar, the fish sauce and the sriracha.

  Break the eggs in the preparation, add a little water (it will help diluting the tamarind paste).

  Add the shrimps, the soy sprouts, the noodles and half of the green onion.

• Last touch

  Serve in a bowl or a shallow plate, finish with a sprinkle of peanut and green onion.