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Prawn & tofu pad Thai
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Total Time:
40 minutes
Vibrant Pad Thai with dried shrimp, aromatic herbs, and tangy tamarind sauce is a flavorful and satisfying modern favorite in street markets and upscale Thai eateries.
Ingredients:
  • 150 g flat rice noodles
  • 1 fresh bird's-eye chilli
  • 1 fresh yellow chilli
  • 2 limes
  • groundnut oil
  • 2 red shallots
  • ½ a bunch each of Chinese chives, Thai basil, Thai mint (45g total)
  • 140 g silken tofu
  • 4 large raw peeled Tiger prawns from sustainable sources
  • 25 g dried shrimps from sustainable sources
  • 50 g shelled unsalted peanuts
  • 1 pinch of dried chilli flakes
  • 1 tablespoon jarred shredded sweet radish
  • 1 large free-range egg
  • 60 g beansprouts (ready to eat)
  • 25 g palm sugar
  • 2 tablespoons tamarind paste
  • fish sauce
  • white wine vinegar
Instructions:
  • Prepare the tamarind sauce by grating the palm sugar, combining it with tamarind paste, 1 tablespoon of fish sauce, vinegar, and boiling water. Mix until the sugar dissolves, adjusting flavors for sweetness, sourness, and a hint of saltiness. Slice the chillies, mix with lime juice for a quick pickle. Toss drained noodles with oil. Chop shallots, slice chives, and roughly chop basil and mint. Cut tofu into 1cm chunks. Devein prawns and rinse dried shrimps. In a wok, sauté dried shrimps, peanuts, and chilli flakes until golden. Crush half the mixture in a mortar. Sauté shallots in the wok, then add prawns, chives, herbs, and radish. Crack and cook the egg before adding tofu, noodles, beansprouts, and tamarind sauce. Stir to combine. Serve the pad Thai topped with crushed nut mixture, remaining herbs, quick pickled chillies, and lime wedges. Enjoy!

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