Pad thai with prawns and tofu
11
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The trickiest part of making a pad Thai is cooking with the noodles. Noodles should be bendy and solid, not completely soft or expanded. If in doubt, undersoak them.
Ingredients
Peanut oil
2 tbs
Raw peeled prawns
300 g
Firm tofu
300 g, cut into 2cm cubes
Dry rice noodles
200 g
Green shallot(s)
3 individual, thinly sliced diagonally
Snow peas
200 g, thinly sliced lengthways
Red capsicum
1 medium, thinly sliced lengthways
Carrot(s)
1 medium, cut into matchsticks
Egg(s)
1 medium, lightly beaten (2 medium)
Fish sauce
¼ cup(s), (60ml)
Lime juice
¼ cup(s), (60ml)
Brown sugar
1 tbs
Bean sprouts
100 g
Fresh coriander
⅓ cup(s)
Roasted peanuts
1 tbs, finley chopped
Lime(s)
1 medium, (wedges to serve)
Instructions
1
Heat oil in a wok or large non-stick frying pan over high heat. Add prawns and stir-fry for 2–3 minutes or until colour changes, then set aside. Add tofu to wok and stir-fry for 5 minutes or until evenly browned. Set aside.
2
Meanwhile, prepare the noodles following packet instructions, drain and then set aside.
3
Add shallots, snow peas, capsicum and carrot to wok and stir-fry over medium-high heat for 2 minutes.
4
Push vegetables to one side of wok. Add egg and cook, breaking up as it sets. Return prawns and tofu to wok. Add fish sauce, juice and sugar and stir-fry to combine.
5
Add noodles and bean sprouts and toss gently to heat through. Sprinkle stir-fry with coriander and peanuts. Serve immediately with lime wedges.
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