Quick and easy Pad Thai with tofu

Quick and easy Pad Thai with tofu
  • Serves icon Serves 4
  • Time icon Hands on time 30 min

The rich and fragrant mix of roasted peanuts, soy sauce, lime and a little sugar is what makes a Pad Thai so fantastic (and moreish). Try our really easy recipe which you can easily fry up in just half an hour.

 

Nutrition: per serving

Calories
504kcals
Fat
20.2g (3.1g saturated)
Protein
33.7g
Carbohydrates
45.5g (12.5g sugars)
Fibre
3g
Salt
3.1g
Calories
504kcals
Fat
20.2g (3.1g saturated)
Protein
33.7g
Carbohydrates
45.5g (12.5g sugars)
Fibre
3g
Salt
3.1g

Ingredients

  • 80g roughly chopped roasted peanuts
  • 2 tsp chilli flakes
  • 3 peeled garlic cloves
  • 2 tbsp light muscovado sugar
  • 2 tbsp vegetable oil
  • 280g cubed extra-firm tofu (we used extra-firm organic tofu from TheTofoo Co)
  • 360g peeled, sustainable raw king prawns
  • 200g thinly sliced shallots
  • Chilli peanut paste
  • 500g chard
  • 150g cooked flat rice noodles
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • Juice of 2 limes
  • Extra peanuts, to serve

Method

  1. Grind the roasted peanuts to a rough paste in a pestle and mortar with the chilli flakes, garlic cloves, muscovado sugar and a small handful of chopped coriander stalks.
  2. Heat the oil in a large frying pan over a medium heat and fry the cubed extra-firm tofu until golden, then scoop out and drain on kitchen paper. Add the king prawns to the pan. Fry until just pink, then remove and set aside.
  3. Reduce the heat and fry the shallots until golden, then add the chilli peanut paste and fry for 2-3 minutes. Finely chop the chard, keeping the stalks and leaves separate. Add the stalks to the pan and stir-fry for 3-4 minutes until beginning to soften. Add the flat rice noodles to the pan, then return the tofu and prawns to the pan with the chard leaves.
  4. Stir-fry to mix and heat through. Season with soy sauce, fish sauce and the lime juice. Serve with extra peanuts sprinkled on top and lime wedges.

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