Pad Thai
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Don’t buy take-out, create eat-in! This Thai favourite can be created by you with fresh ingredients in half an hour.
Ingredients
Dry rice noodles
150 g, flat variety
Green shallot(s)
3 individual
Peanut oil
1 tbs
Raw peeled prawns
400 g, (bought peeled), deveined, tails intact
Firm tofu
300 g, cut into 3cm cubes
Beans, snake
1 cup(s), (1 bunch) cut into 4cm lengths
Carrot(s)
2 medium, halved lengthways, sliced diagonally
Salt reduced chicken stock
¼ cup(s), (60ml)
Lime juice
2 tbs
Fish sauce
1 tbs
Brown sugar
1 tbs
Fresh coriander
½ cup(s)
Roasted peanuts
1 tbs, unsalted, finely chopped
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Prepare the noodles following packet instructions. Thinly slice the white section of the shallots and cut the green section into 4cm lengths.
2
Heat 1 teaspoon of the oil in a wok or large, deep frying pan over medium-high heat. Stir-fry the prawns for 1-2 minutes or until light golden. Transfer to a large plate. Heat 1 teaspoon of the remaining oil over medium-high heat. Stir-fry the tofu for 3-4 minutes or until light golden. Transfer to the plate with the prawns.
3
Heat the remaining oil over high heat. Stir-fry the beans, carrot and thinly sliced shallot for 3 minutes or until just tender. Add the noodles, stock, lime juice, fish sauce and sugar. Stir-fry until well combined. Add the prawns, tofu, coriander and remaining shallot. Stir-fry for 1 minute or until hot. Sprinkle with the peanut and serve with lime wedges.
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