These typical fettuccine-like rice noodles are the base of Phad Thai and available in every Asian food store. I calculated this recipe for one very generous portion or two small portions. Here I took 100 g of noodles.

I cooked the rice noodles for less than 5 minutes. You may soak the noodles in warm water for a couple of hours alternatively.

Drain the rice noodles and put them aside. You may rinse the at once after cooking. I prefer rinsing them shortly before I put them into the wok to avoid them sticking together while stirring. 

Get some Asian chives, wash them and cut then into 5-cm-long pieces. Keep the thicker parts as side dish and the rest to cook with the noodles.

Get a handful of coriander, wash it, get rid of the stems and chop it. Take one half of it for cooking and the other half for garnishing.

Get a good handful of unsalted peanuts and gain them in a mortar. If you don't have a mortar, chop them finely. Take one half for cooking and the other half as side dish. 

Get one red chili. I took a big red one. You may take one or two even hotter bird's eye chillies, too. That would be more Thai. Cut them into small rings. If you don't like it too hot, get rid of the inner stuff of those chilies. It is highly advised to wear latex gloves when handling hot chilies. Avoid touching your eyes while working with chilis at all costs!

Put a couple of your chili rings aside for garnish. Put the rest in a small bowl with rice vinegar as side dish. 

Get 2 limes. Squeeze one or one and a half (accordingly to your taste) to get some juice for the sauce. Cut the rest into quarters for garnishing.

You may use kaffir limes as well. They are more intense and, again, more Thai. 

Dry one block of tofu in a kitchen towel. Cut it into dices. I took again a handful of tofu.

As additional ingredient, keep a big handful of soy beam sprouts ready.

Not every version of Pad Thai is cooked with sauce. The original from Ayuthiya is a dry stir-fry. The most street stalls sell it with sauce and it can be quite greasy.

If you opt for the sauce, you can cook the sauce yourself or you can rely on convenience. It depends, how often you cook Pad Thai and how often you cook with tamarind in general. If you do this oftenly, fresh cooking would be more advisable and can be better quality.

For this recipe Pad-Thai-sauce consists 1 or 2 cloves of garlic, 3 to 4 table spoons of tamarind sauce, one table spoon sugar and 2 table spoons of soy sauce in general. Everything is cooked together in the wok with the other ingredients.

When choosing ready-to-use Pad-Thai-sauce, use best quality without artificial flavours or even MSG. And yes, there are some vegan Pad Thai sauces out there.

So let's get the real cooking started!

Heat some coconut oil in the wok.

Fry the tofu until it's golden. Don't mind, if the tofu gets scrambled. It might even look like scrambled eggs from the non-vegan version. If you can eat eggs, take the tofu out after frying. Fry and scramble one egg and add the other ingredients like indicated, including the tofu.

Add the other ingredients one after another and stir each shortly in the wok. 

Add your sauce and stir everything well for a minute...you're almost ready!

Yeah, baby, you're ready to serve. Garnish your Pad Thai with coriander, limes and chilis. Serve with the side dishes to spice your meal up once more. Enjoy!

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