An iconic traditional Thai dish, Pad Thai is both sweet and savory, soft and crunchy, simple and delicious. Now considered a national dish in Thailand, the recipe emerged in the 1930s following the severe economic crisis affecting the country at the time. In an effort to limit rice consumption, the government encourages the population to eat rice noodles rather than white rice, which had become a rare commodity.

Pad Thai is composed of fried noodles, to which meat, shrimp, tofu, garlic, green onions, chives and eggs are added as desired. These ingredients are bound together in a flavor-packed sauce that includes tamarind, tomatoes, lemon juice, coconut sugar and more. The dish is generally sprinkled with crushed roasted peanuts during presentation to give it a nice touch of crunch.

Preparation suggestion:

1 - Boil 200g noodles for about 5 minutes (until slightly tender). Drain and reserve.

2 - Sauté around ten shrimps (or 200g of chicken breast or tofu) and an egg. Mix well until everything is cooked.

3 - Add the noodles and Pad Thai sauce and stir-fry for 5 minutes. Add bean sprouts and coriander. Serve with lemon.

Origin: Thailand

Ingredients: Tamarind juice (tamarind, water) 25%, coconut sugar, water, shallot 8%, garlic, sugar, tomato paste (tomato, water, sugar), distilled vinegar (water, acidity regulator : acetic acid), salt, sunflower oil, lemon juice.

Quantity: 100g