Prawn and tofu pad thai
- January 2018
- Serves 4
- Hands-on time 30 min
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.
- Dairy-free recipes
- 11.4g (1.8g saturated)
- 74.1g (29.8g sugars)
- 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
- Large handful salted peanuts and cashews, chopped
- Fish sauce to taste (optional)
- 1 red chilli, finely sliced (optional)
- 1 lime, cut into wedges
- 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.
Pad thai has a balance of hot, sweet, salty and savoury flavours. If you’d prefer it milder, leave out the chilli or use a mild sweet chilli sauce. Buy shrimp paste, palm sugar, fish sauce and tamarind paste in supermarkets or at sous-chef.co.uk.
Make the dressing and chop everything ready for cooking up to 12 hours in advance. Keep covered in the fridge.
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