Prawn Pad Thai

Ingredients - Serves 2

• Chili flakes - 1/2 teaspoon
• Tamarind paste - 1 tablespoon
• Sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Pad thai sauce - 3 tablespoons
• Vegetable oil - 2 tablespoons
• Peanuts - 1/4 cup, crushed
• Lime - 1, cut into wedges
• Spring onions - 2, sliced
• Bean sprouts - 1 cup
• Eggs - 2
• Garlic - 2 cloves, minced
• Firm tofu - 100g, cubed
• Prawns - 200g, peeled and deveined
• Rice noodles - 200g

Let's Get Started

1. Soak the rice noodles in warm water for 10 minutes, then drain and set aside.
2. In a small bowl, mix together the pad Thai sauce, fish sauce, sugar, tamarind paste, and chili flakes. Set aside.
3. Heat 1 tablespoon of vegetable oil in a wok or large pan over medium heat.
4. Add the prawns and tofu, and cook until the prawns are pink and cooked through, about 3-4 minutes. Remove from the pan and set aside.
5. In the same pan, add another tablespoon of vegetable oil and the minced garlic. Cook for 1 minute until fragrant.
6. Push the garlic to one side of the pan and crack the eggs into the other side. Scramble the eggs until cooked.
7. Add the soaked rice noodles to the pan, followed by the prepared sauce. Toss everything together until well coated.
8. Add the cooked prawns, tofu, bean sprouts, and spring onions to the pan. Stir-fry for another 2-3 minutes until heated through.
9. Remove from heat and serve the Prawn Pad Thai hot, garnished with crushed peanuts and lime wedges.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Calories: 450
• Fat: 12g
• Carbs: 60g
• Protein: 20g
• Sodium: 800mg
• Sugar: 8g