Ingredients
Directions
A simple Pad Thai recipe using king prawns and smoked tofu for an extra flavour hit. Quick, easy and adaptable to whatever you have in the fridge or cupboard. Cashews, mushrooms and broccoli are great additions and will add nutritional benefits.
Prepare the rice noodles according to the packet instructions.
Make the sauce in a small pan by heating the palm sugar and water over a medium heat, until the sugar has dissolved.
Add the tamarind and fish sauce to the pan and mix to combine.
Squeeze one lime and add the juice.
Heat a wok or large pan over a medium to high heat. Add a drizzle of oil and start to cook the garlic, ginger, chili and shallot until starting to soften.
Add the tofu and prawns and fry for 2-3 minutes, keep stirring or shaking the pan so nothing burns.
Add the grated carrot and the soaked or cooked rice noodles and mix well. Continue to stir fry.
Move everything to one side of the pan and crack the eggs into the empty side. Fry and move with a wooden spoon to mix the white and the yolk. When cooked, mix through the other ingredients.
Add the bean sprouts, and the sauce and mix all together, moving around the pan to coat and combine.
When everything is cooked and combined, finish with the spring onions, coriander and crushed peanuts.
Mix all through and serve into bowls with a wedge of lime and sprinkle with coriander chili and peanuts for an extra garnish.
4 servings
- Amount per serving
- Calories742
- % Daily Value *
- Total Fat 25.1g33%
- Saturated Fat 5g25%
- Cholesterol 186mg62%
- Sodium 1370mg60%
- Total Carbohydrate 92.2g34%
- Dietary Fiber 9.2g33%
- Total Sugars 20.1g
- Protein 40.9g
- Calcium 12mg1%
- Iron 24mg134%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
A simple Pad Thai recipe using king prawns and smoked tofu for an extra flavour hit. Quick, easy and adaptable to whatever you have in the fridge or cupboard. Cashews, mushrooms and broccoli are great additions and will add nutritional benefits.
Prepare the rice noodles according to the packet instructions.
Make the sauce in a small pan by heating the palm sugar and water over a medium heat, until the sugar has dissolved.
Add the tamarind and fish sauce to the pan and mix to combine.
Squeeze one lime and add the juice.
Heat a wok or large pan over a medium to high heat. Add a drizzle of oil and start to cook the garlic, ginger, chili and shallot until starting to soften.
Add the tofu and prawns and fry for 2-3 minutes, keep stirring or shaking the pan so nothing burns.
Add the grated carrot and the soaked or cooked rice noodles and mix well. Continue to stir fry.
Move everything to one side of the pan and crack the eggs into the empty side. Fry and move with a wooden spoon to mix the white and the yolk. When cooked, mix through the other ingredients.
Add the bean sprouts, and the sauce and mix all together, moving around the pan to coat and combine.
When everything is cooked and combined, finish with the spring onions, coriander and crushed peanuts.
Mix all through and serve into bowls with a wedge of lime and sprinkle with coriander chili and peanuts for an extra garnish.