Main
Prawn Pad Thai
35 minServes 2Nutri-Score C€€
C
35 min
35 minPrawn Pad Thai
what you need
Ingredients
prawns (peeled, deveined, patted dry and seasoned)Fish250 g
flat rice noodles (soaked in boiling water until bendy but not cooked)Grains200 g
tamarind pastePantry40 g- palm sugarPantry30 g
- fish saucePantry30 ml
waterOther60 ml
garlic (peeled and chopped)Produce3 pieces
shallot (finely chopped)Produce1 piece
firm tofu (diced)Fresh150 g- pickled radish (chopped)Pantry30 g
spring onions (sliced, whites and greens separated)Produce4 pieces
eggs (beaten)Dairy2 pieces
roasted peanuts (crushed)Nuts & seeds50 g- bean sproutsProduce100 g
dark soy saucePantry15 ml- vegetable oilPantry30 ml
lime (cut into wedges, for serving)Produce1 piece
per serving
Nutrition
690kcal
- Carbs
- 88 g
- Proteins
- 31 g
- Fat
- 24 g
what you’ll use
Tools
Wok
Saucepan
Mixing bowl
Colander
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
most cooked first