Bangkok Pad Thai
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In LaBouffe, I often return to a recipe that does not pretend to be anything else: Bangkok pad thai. I love it for the same reason I love genuine exchanges—those that get straight to the heart of things without disguising themselves. Sincere conversations move me more than perfect shop windows, and on the plate, that is exactly what I seek: a clear, lively, balanced dish in which every flavour has its place. I clearly associate this particular pad thai with Thailand, and Bangkok above all, with the energy of its markets and temples, where you feel that food speaks immediately and directly, through heat, acidity, sweetness and a hint of salt held perfectly together. For two people, I use 180 g of flat rice noodles, 2 tablespoons of tamarind paste, 2 tablespoons of fish sauce, 1 to 2 tablespoons of palm sugar, 2 garlic cloves, 1 shallot, 120 g of peeled shrimp, 100 g of firm tofu, 2 eggs, 2 generous handfuls of bean sprouts, 2 spring onions, a small handful of crushed roasted peanuts, 1 lime, a little chilli depending on my mood, and neutral oil. First, I soak the noodles in lukewarm water until they become pliable, without allowing them to fall apart. Separately, I combine the tamarind, fish sauce and palm sugar with one or two spoonfuls of water, until I have a sauce that is dark, glossy and bold. I then cut the tofu into small cubes, finely slice the garlic and shallot, and keep everything ready, because this dish calls for quick, attentive movements. In a very hot wok, I add a drizzle of oil, then stir-fry the garlic and shallot for a few seconds—just long enough for them to perfume the kitchen. I add the tofu, then the shrimp, and let them take on a light colour. I push everything to one side, crack the eggs into the centre, and scramble them quickly before incorporating the drained noodles. I pour over the tamarind sauce and toss energetically so that the noodles absorb it without becoming soft. Finally, I add the bean sprouts and the white parts of the spring onions, so that they retain their freshness. I serve immediately with the peanuts, the green parts of the onions, a lime wedge and, if I want to recapture the spirit of Bangkok's food stalls, a touch of chilli. What I love about this traditional Thai recipe is its distinctly defined balance: it is satisfying without being heavy, enlivening without being harsh. In LaBouffe, this is exactly the kind of dish I stand for, because it lets flavour, rhythm and the pleasure of eating speak for themselves.
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