Recipe: Julius Jaspers’ pad thai
We love cooking, but we’re less fond of the mountain of dishes. Because when we start cooking, dirty pans, spatulas and mixing bowls are unavoidable. The dishes from chef Julius Jaspers’ One-Pot Bible all come, you guessed it, from a single pan. And that saves a lot of work afterwards – plus it’s incredibly delicious. One to make right away, if you ask us: this quick pad thai.
Das war einmal: Happyhappyjoyjoy, Julius’ culinary street food baby. Within a week of opening, queues had formed, and they lasted until it closed a few years later. This pad thai was one of the hits. Noodles soaked in lukewarm water and then stir-fried with lots of flavourings.
How to make the pad thai
- Heat 2 tablespoons of sunflower oil in a wok and fry the eggs in it, stirring. Drain on kitchen paper and cut into pieces.
- Heat another 2 tablespoons of oil and fry the tofu until crispy. Drain on kitchen paper as well.
- Soften the noodles in lukewarm water for a few minutes.
- Heat the remaining oil and fry the bacon in it for 3 minutes. Add the carrot, continue frying for 3 minutes, then add the drained noodles while stirring constantly.
- One minute later, add the pad thai sauce and keep stirring.
- Another minute later, add the bean sprouts, eggs and tofu, and keep stirring until everything is heated through.
- Sprinkle with the spring onion and peanuts, and serve with lime wedges on the side.
How to make the pad thai sauce
- Mix the tamarind, chicken stock, fish sauce, soy sauce, sriracha and palm sugar syrup.
- Season with a little extra tamarind and white pepper.
Title: One-Pot Bible
Author: Julius Jaspers
Price: €34,99
Publisher: Carrera Culinair
Read also:
- Differences between Thai curries
- Thai knives for next to nothing
- The 13 best Thai restaurants in Amsterdam
