Thai

Pad Thai

Name: Pad Thai
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 1 serving
Cuisine: Thai
Ingredients: 80 g dried flat rice noodles; 90 g raw prawns; 40 g firm tofu; 1 tbsp dried shrimp; 1 tbsp preserved sweet radish; 2 cloves garlic; 1 egg; 1 shallot; 1 tbsp vegetable oil; 1.5 tbsp tamarind paste; 1 tbsp palm sugar; 1 tbsp fish sauce; 1 tbsp water; 40 g bean sprouts; 20 g garlic chives; 1 tbsp roasted peanuts; 0.5 tsp dried chilli flakes; 2 lime

Thailand's famous wok-fried rice noodles, tossed with prawns, egg and firm tofu in a sweet-sour tamarind sauce, finished with bean sprouts, garlic chives, crushed peanuts and a squeeze of lime.

Lunch & dinner Pescatarian 25g+ protein 8g+ fibre

33 min25 prep · 8 cookMedium984 kcalper serving

Method

Put 80 g of dried flat rice noodles in a bowl of warm water and soak for 20 minutes, until they are bendy and opaque but still firm at the core — they finish cooking in the wok. Drain well and shake dry.
Make the sauce: warm 1.5 tbsp of tamarind paste, 1 tbsp of palm sugar, 1 tbsp of fish sauce and 1 tbsp of water in a small pan over a low heat for 2 minutes, stirring until the sugar dissolves into a syrupy sauce. It should taste sour first, then sweet, then salty. Set aside.
Have everything within reach of the stove — the cooking takes under 5 minutes. Heat a wok over the highest heat until it smokes, add 1 tbsp of vegetable oil and swirl. Add 40 g of firm tofu batons and fry 1 minute until lightly golden, then add 1 of sliced shallot, 2 cloves of chopped garlic, 1 tbsp of rinsed dried shrimp and 1 tbsp of chopped preserved radish and stir-fry 30 seconds until fragrant.