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Prawn Pad Thai
Hoofdgerecht

Prawn Pad Thai

35 minVoor 2Nutri-Score C€€
van @mob5 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

2 personen
  • prawns (peeled, deveined, patted dry and seasoned)Vis250 g
  • flat rice noodles (soaked in boiling water until bendy but not cooked)Granen200 g
  • tamarind pasteVoorraadkast40 g
  • palm sugarVoorraadkast30 g
  • fish sauceVoorraadkast30 ml
  • waterOverig60 ml
  • garlic (peeled and chopped)Groente en fruit3 stukken
  • shallot (finely chopped)Groente en fruit1 stuk
  • firm tofu (diced)Vers150 g
  • pickled radish (chopped)Voorraadkast30 g
  • spring onions (sliced, whites and greens separated)Groente en fruit4 stukken
  • eggs (beaten)Zuivel2 stukken
  • roasted peanuts (crushed)Noten en zaden50 g
  • bean sproutsGroente en fruit100 g
  • dark soy sauceVoorraadkast15 ml
  • vegetable oilVoorraadkast30 ml
  • lime (cut into wedges, for serving)Groente en fruit1 stuk

per portie

Voedingswaarden

690kcal

Koolhydraten
88 g
Eiwitten
31 g
Vetten
24 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Wok
  • Steelpan
  • Mengkom
  • Vergiet

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5
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