Quick and easy Pad Thai with tofu
- April 2020
- Serves 4
- 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.
- 20.2g (3.1g saturated)
- 45.5g (12.5g sugars)
- 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
- 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.
- 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.
- 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.
- 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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