Recipes
Thai
Pad 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.

Mains Pescatarian 25g+ protein 8g+ fibre

33 min25 prep · 8 cookMedium984 kcalper serving

Instructions

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.