Prawn and tofu pad thai
This prawn and tofu pad thai is a great weeknight dinner that’s 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
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Method
- Bring a large pan of water to the boil, add the noodles, take off the heat and leave to soak for 5 minutes until softened. Drain the noodles and refresh under cold water, then drain again and set aside in a bowl.
- Meanwhile, whisk all the dressing ingredients in a bowl or jug with a fork. Chop and prepare the rest of the ingredients (see Make Ahead).
- In a large wok or large deep frying pan, heat a very generous glug of oil. Add the broccoli florets and fry on a high heat for 3-4 minutes until lightly charred and starting to soften. Turn down the heat to medium and add the tofu. Stir-fry for a few minutes, then add the prawns, garlic and chilli. When the prawns just start to turn pink, add the beaten egg and leave to set for 30 seconds, then stir-fry for a few minutes. Next add the spring onions and shrimp paste, along with the dressing and softened noodles. Stir-fry for 1-2 minutes, tossing all the ingredients together. Finally stir in half the chopped coriander.
- Sprinkle the pad thai with the remaining coriander, the chopped nuts, fish sauce and the sliced red chilli, if using, and serve straightaway with lime wedges for squeezing over.
Nutrition
- 518kcals Calories
- 11.4g (1.8g saturated) Fat
- 26.3g Protein
- 74.1g (29.8g sugars) Carbs
- 6.9g Fibre
- 4.5g Salt
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