Prawn and tofu pad thai recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Wok
- Skillet
- Pot
- Colander
- Mixing bowl
- Pitcher
- Fork
- Chef's knife
- Cutting board
- Spatula
- Stove
- Paper towel
- Kitchen scale
- Measuring spoon
- Serving platter
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
- 60ml fish sauce
- 2 tbsp tamarind paste, mixed with 2 tbsp water
- 100g palm sugar
- Juice 1 lime
- Large handful salted peanuts and cashews, chopped
- Fish sauce to taste (optional)
- 1 red chilli, finely sliced (optional)
- 1 lime, cut into wedges
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