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Le Chaudron recipe
Pad Thaï aux crevettes
Shrimp pad thai
⏱ 30 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)flat rice noodlespad thai
500 g (18 oz)raw peeled shrimp
200 g (7 oz)firm tofu
4whole eggs
200 g (7 oz)fresh bean sprouts
4scallions
6 clovesgarlic
100 g (3½ oz)roasted peanuts, chopped
5 tbspfish saucenước mắm
5 tbsptamarind sauceor lime juice
4 tbsppalm sugaror brown sugar
4 tbspvegetable oil
2red Thai chilies
2limes
1bunch of fresh cilantro
1 tspfreshly ground pepper
- 400 g (14 oz) flat rice noodles pad thai
- 500 g (18 oz) raw peeled shrimp
- 200 g (7 oz) firm tofu
- 4 whole eggs
- 200 g (7 oz) fresh bean sprouts
- 4 scallions
- 6 cloves garlic
- 100 g (3½ oz) roasted peanuts, chopped
- 5 tbsp fish sauce nước mắm
- 5 tbsp tamarind sauce or lime juice
- 4 tbsp palm sugar or brown sugar
- 4 tbsp vegetable oil
- 2 red Thai chilies
- 2 limes
- 1 bunch of fresh cilantro
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the 400 g (14 oz) of noodles in a large bowl of warm water for 30 minutes to soften without cooking. Drain well.
- For the sauce, stir together the fish sauce, tamarind and palm sugar until dissolved.
- Cut the tofu into 2 cm (¾ in) cubes. Thinly slice the 4 green onions, keeping the tops for garnish. Remove the germ from the 6 garlic cloves and chop them. Thinly slice the 2 chilies, seeds in.
- Beat the 4 eggs with a pinch of salt. Roughly chop the 100 g (3½ oz) of peanuts and the cilantro.
- Heat 2 tbsp of oil in the large wok over very high heat until just smoking and brown the tofu on all sides for 5 minutes. Set aside.
- Add 2 tbsp of oil and stir-fry the garlic and chilies for 30 seconds. Add the shrimp and stir-fry for 2 minutes until pink. Push to the side and pour the eggs into the center.
- Scramble the eggs for 1 minute. Add the noodles, tofu and sauce and toss vigorously for 3 minutes until coated.
- Add the bean sprouts and half the green onions and peanuts and toss 1 more minute. Serve topped with the rest of the green onions and peanuts, the cilantro and lime wedges.
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