Prawn and tofu pad thai recipe | delicious. magazine

Name: Prawn and tofu pad thai recipe | delicious. magazine
Ingredients: 200g dried flat rice noodles; Rapeseed or vegetable oil for frying; 1 broccoli head, cut into small florets; 80g extra firm tofu, cut into 2cm cubes, patted dry with kitchen paper (we used Cauldron); 150g sustainable peeled king prawns, defrosted if frozen; 2 garlic cloves, finely chopped; 1 red chilli, finely chopped; 2 large free-range eggs, beaten; 1 bunch spring onions, finely sliced; 1 tsp shrimp paste (or kapi); Large bunch fresh coriander, half chopped, half for garnish; For the dressing; 60ml fish sauce; 2 tbsp tamarind paste, mixed with 2 tbsp water; 100g palm sugar; Juice 1 lime; To serve; Large handful salted peanuts and cashews, chopped; Fish sauce to taste (optional); 1 red chilli, finely sliced (optional); 1 lime, cut into wedges

www.deliciousmagazine.co.uk

A great weeknight dinner, packed full of big flavours including lime, chilli and tamarind paste. Serve with extra lime wedges and a sprinkling of salted peanuts.

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Ingredients

200g dried flat rice noodles
Rapeseed or vegetable oil for frying
1 broccoli head, cut into small florets
80g extra firm tofu, cut into 2cm cubes, patted dry with kitchen paper (we used Cauldron)
150g sustainable peeled king prawns, defrosted if frozen
2 garlic cloves, finely chopped
1 red chilli, finely chopped
2 large free-range eggs, beaten
1 bunch spring onions, finely sliced
1 tsp shrimp paste (or kapi)
Large bunch fresh coriander, half chopped, half for garnish
For the dressing
60ml fish sauce
2 tbsp tamarind paste, mixed with 2 tbsp water
100g palm sugar
Juice 1 lime
To serve
Large handful salted peanuts and cashews, chopped
Fish sauce to taste (optional)
1 red chilli, finely sliced (optional)
1 lime, cut into wedges