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Pad Thai with Crispy Tofu and Shrimps

Description
A classic recipe inspired from what's going on in Thailand. This dish is eaten by street vendors all around Bangkok. No need to rush with the Starfrit The Rock electric multi-pot. Feels like you're right back in these streets with wonderful flavors and perfumes, easily done! Impress your guests while staying right where you are.
Preparation
Cooking
Portions
4 servings

Ingredients

Pad Thai

  • 1 lb Rice noodles
  • 24 Peeled Medium shrimps, tail-on
  • 1 Pack Tofu (14 oz)
  • 3 cups Sprouted soybeans
  • 1 cup Fresh cilantro
  • 1/4 cup Sugar
  • 2 cups Chicken stock
  • 1 White onion
  • 1 Juice from a lime
  • 3 cloves Chopped garlic
  • 2 Eggs
  • 2 tbsp Nuoc Mam (Fish Sauce)
  • 1/2 cup Peanut butter
  • 1/2 cup Peanuts
  • 5 Green onions
  • 3 tbsp Fresh ginger
  • 2 tsp Chili paste (Sriracha)
  • 4 tbsp Hoisin sauce

Preparation

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.

Products used in this recipes

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