Pad Thai with Crispy Tofu and Shrimps

Setting up

• Chop the onions, cut the tofu in small cubes, chop the garlic, shred the ginger, juice the lime, slice the green onions, pick the leaves off the cilantro.
• Roast the peanuts for a few minutes in the oven then chop them.
• Cover the noodles with hot water, to soften them and set them aside.

Cooking the shrimps, the tofu and the eggs

• Drizzle a little bit of vegetable oil into the Starfrit electric multi-pot The Rock, then cook the shrimps for few minutes until they are lightly colored, add salt and pepper then set everything aside.
• In the same multi-pot, drizzle a little bit more oil and fry the tofu until lightly colored, then set aside on a sheet of paper towel to remove the excess oil.
• Lastly, fry the scrambled eggs, in the Rock by Starfrit again, then set everything aside in a bowl.

Peanut sauce

• In a sauce pot, mix the chicken stock, the hoisin sauce, the chili paste, the sugar and the fish sauce then boil for 2 minutes and remove from the heat.
• Finally add the peanut butter and mix well.

Assembling the Pad Thai

• Using the hot electric multi-pot (or a hot wok), sweat the chopped onions in a little bit of oil, add the garlic and ginger and mix well, add the sauce, the noodles, the chopped peanuts, half of the sprouts and mix well.
• After a minute add the tofu, the eggs and the shrimps, mix well and cook for 2 minutes until all the components are heated up then add the rest of the sprouts, the lime juice, the cilantro and green onions.
• Serve in a warm bowl and garnish with few cilantro leaves and the rest of the chopped peanuts.

Chef's tip

• You can replace the shrimps with sliced pork or beef to change the flavor completely.