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Prawn Pad Thai
Plato principal

Prawn Pad Thai

35 minPara 2Nutri-Score C€€
de @mob5 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • prawns (peeled, deveined, patted dry and seasoned)Pescado250 g
  • flat rice noodles (soaked in boiling water until bendy but not cooked)Cereales200 g
  • tamarind pasteDespensa40 g
  • palm sugarDespensa30 g
  • fish sauceDespensa30 ml
  • waterOtro60 ml
  • garlic (peeled and chopped)Frutas y verduras3 piezas
  • shallot (finely chopped)Frutas y verduras1 pieza
  • firm tofu (diced)Fresco150 g
  • pickled radish (chopped)Despensa30 g
  • spring onions (sliced, whites and greens separated)Frutas y verduras4 piezas
  • eggs (beaten)Lácteos2 piezas
  • roasted peanuts (crushed)Frutos secos y semillas50 g
  • bean sproutsFrutas y verduras100 g
  • dark soy sauceDespensa15 ml
  • vegetable oilDespensa30 ml
  • lime (cut into wedges, for serving)Frutas y verduras1 pieza

por ración

Nutrición

690kcal

Carbohidratos
88 g
Proteínas
31 g
Grasas
24 g
Adaptar utensilios

lo que usará

Utensilios

  • Wok
  • Cazo
  • Bol
  • Escurridor

paso a paso

Preparación

  1. Prepare the ingredients

    • Pat the prawns dry and season them.
    • Cut the noodles and soak them in boiling water just until bendy but not cooked, then drain.
    • Chop the garlic, shallot, pickled radish and spring onions, keeping the spring onion whites and greens separate.
    Paso 1

  2. Make the pad Thai sauce

    • Cook off the aromatics in a small pan.
    • Add the tamarind, sugar, fish sauce and water and stir until the sugar dissolves.
    Paso 2

  3. Brown the prawns and tofu

    • Brown the prawns in a very hot oiled wok, 2 minutes each side, then set aside.
    • Add the tofu and fry until golden.
    Paso 3

  4. Toss the noodles

    • Add the pickled radish, spring onion whites, noodles and the sauce.
    • Briefly toss everything together, then push it to one side of the wok.
    Paso 4

  5. Fry the eggs and finish

    • Fry the beaten eggs in a little oil, omelette style.
    • Push the noodles back on top and add the spring onion greens, crushed peanuts, bean sprouts and dark soy sauce.
    • Return the prawns to the wok, toss and serve with lime wedges and dipping sauce.
    Paso 5
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