Pad Thai with tamarind sauce & peanuts
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Wok, grill
Ingredients
For the sauce (mix beforehand):
• 2 tbsp tamarind paste (preferably Pad Thai paste)
• 1 tbsp fish sauce or soy sauce (vegetarian)
• 1 tbsp palm sugar or brown sugar
• 1 tbsp lime juice or rice vinegar
• 1 tbsp water (a little more if needed)
For the court:
• 200 g medium-width rice noodles, soaked in hot water for 30 minutes
• 2 eggs
• 150 g shrimp, chicken or tofu
• 2 tbsp oil
• 1 small shallot, finely chopped
• 1 clove of garlic, finely chopped
• 1 handful of mung bean sprouts
• 2 spring onions, sliced into rings
• 2 tbsp roasted peanuts, roughly chopped
Topping: Chili flakes or crispy chili oil , lime wedges
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Giuseppe's wok recipes can be found in FIRE&FOOD!
preparation
The world-famous Thai street food. Sweet, sour, salty – perfectly balanced. Traditionally with egg, rice noodles, tamarind sauce and crunchy peanuts.
➊ Prepare the sauce in advance and set aside. Soak the rice noodles in hot water for 30 minutes – do not boil!
Heat the wok over high heat and add the oil. Sauté the shallots and garlic until translucent. Add the shrimp/meat/tofu and stir-fry briefly. Drain the noodles and add them to the wok. Mix everything well. Add the sauce and stir vigorously until the noodles begin to brown.
Crack the eggs into the wok from the side, let them set slightly, then fold them in. Finally , stir in the bean sprouts, spring onions, and peanuts. Optionally, serve with chili flakes, chili oil, and lime wedges as a topping.
Giuseppe Messina: “Be sure to set the egg separately, don’t mix it directly with the sauce. Only soak the rice noodles, don’t pre-cook them – they’ll finish cooking in the wok. Vegetarian? Simply prepare it with tofu or tempeh. Preparation is key: Mix the sauce beforehand and have all the ingredients ready.”
Recipe by Giuseppe Messina
With 25 years of culinary experience combined with techniques honed through collaboration with other professionals, Texturas expert Giuseppe Messina can prepare 12-course menus for up to 20 people several times a week, entirely on his own. He transforms seemingly simple ingredients into extraordinary culinary stars. MORE INFO
Recipe from FIRE&FOOD issue 03/2025
