Prawn & tofu pad Thai

QUICK AND SIMPLE

SERVES: 2 COOKS IN: 40 MINUTES DIFFICULTY: NOT TOO TRICKY

Calories

661

33%

Fat

20.2g

29%

Saturates

4g

20%

Protein

28.9g

64%

Carbs

89.6g

34%

Sugar

16.9g

19%

Salt

1.2g

20%

Fibre

2.6g

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OF AN ADULT'S REFERENCE INTAKE

NUTRITION PER SERVING

Ingredients

150 g flat rice noodles

1 Scotch bonnet chilli

1 fresh yellow chilli

2 limes

sesame oil

2 red shallots

½ a bunch of Chinese chives

¼ of a bunch of Thai mint

½ a bunch of Thai basil

140 g silken tofu

4 large raw Tiger prawns , peeled

25 g dried shrimps

MethodThis noodle dish is super-popular in Thailand and it’s one of my

favourites, too.

Cook the rice noodles according to the packet instructions.

Meanwhile, make the tamarind sauce. Coarsely grate the palm sugar

into a bowl, then add the tamarind paste, 1 tablespoon of fish sauce, a

dash of vinegar and 2 tablespoons of boiling water. Mix well so the

sugar dissolves, then have a taste and adjust the flavours if needed – it

should taste sweet, sour and slightly salty.

Halve, deseed and finely slice the chillies, then place in a bowl with

the juice from 1 lime. Drain and toss the noodles in a little sesame oil.

Peel and roughly chop the shallots, then trim and finely slice the

chives. Pick and roughly chop most of the mint and basil leaves. Slice

the tofu into rough 1cm chunks. Carefully slice through the back of

each prawn, scrape out any black bits, then halve lengthways. Rinse

 

50 g shelled unsalted peanuts

1 pinch of chilli flakes

1 tablespoon shredded sweet radish

1 large free-range egg

60 g beansprouts

FOR THE TAMARIND SAUCE:

25 g palm sugar

2 tablespoons tamarind paste

fish sauce

white wine vinegar

the dried shrimps in cold running water, then dry with kitchen paper.

Heat a splash of sesame oil in a large wok over a medium heat, then

add the dried shrimps, peanuts and chilli flakes. Cook for 2 to 3

minutes, or until golden. Take the pan off the heat, transfer half of the

mixture to a pestle and mortar, then bash until lightly crushed. Set to

one side.

Return the remaining shrimps and nuts to a medium-high heat with

another splash of sesame oil. Add the shallots and fry for around 2

minutes, or until turning golden. Add the chives, chopped herb

leaves, prawns and shredded radish, then cook for a further 2 to 3

minutes, or until the prawns are almost cooked through. Beat and add

the egg to the pan, cook for 1 to 2 minutes, then fold through. Add

the tofu, noodles, beansprouts and tamarind sauce, then toss well to

combine.

Divide the pad Thai between your bowls, sprinkle over the crushed

nut mixture and scatter the reserved mint and basil leaves on top.

Serve with the pickled chillies and extra lime wedges for squeezing

over.