This document provides a recipe for prawn and tofu pad Thai that serves 2 people and takes 40 minutes to prepare. The recipe calls for ingredients like rice noodles, prawns, tofu, peanuts, herbs, and a tamarind sauce. To make the dish, the noodles are cooked and a tamarind sauce is prepared from palm sugar, tamarind paste, fish sauce, and vinegar. The other ingredients like shallots, herbs, prawns and tofu are stir fried together before adding the noodles, sauce, and beansprouts and tossing to combine. The finished pad Thai is topped with crushed peanuts and herbs.

1. Prawn & tofu pad Thai
QUICK AND SIMPLE
SERVES: 2 COOKS IN: 40 MINUTES DIFFICULTY: NOT TOO TRICKY
Calories
661
33%
Fat
20.2g
29%
Saturates
4g
20%
Protein
28.9g
64%
Carbs
89.6g
34%
Sugar
16.9g
19%
Salt
1.2g
20%
Fibre
2.6g
-
OF AN ADULT'S REFERENCE INTAKE
NUTRITION PER SERVING
Ingredients
150 g flat rice noodles
1 Scotch bonnet chilli
1 fresh yellow chilli
2 limes
sesame oil
2 red shallots
½ a bunch of Chinese chives
¼ of a bunch of Thai mint
½ a bunch of Thai basil
140 g silken tofu
4 large raw Tiger prawns , peeled
25 g dried shrimps
Method
This noodle dish is super-popular in Thailand and it’s one of my
favourites, too.
Cook the rice noodles according to the packet instructions.
Meanwhile, make the tamarind sauce. Coarsely grate the palm sugar
into a bowl, then add the tamarind paste, 1 tablespoon of fish sauce, a
dash of vinegar and 2 tablespoons of boiling water. Mix well so the
sugar dissolves, then have a taste and adjust the flavours if needed – it
should taste sweet, sour and slightly salty.
Halve, deseed and finely slice the chillies, then place in a bowl with
the juice from 1 lime. Drain and toss the noodles in a little sesame oil.
Peel and roughly chop the shallots, then trim and finely slice the
chives. Pick and roughly chop most of the mint and basil leaves. Slice
the tofu into rough 1cm chunks. Carefully slice through the back of
each prawn, scrape out any black bits, then halve lengthways. Rinse

2.
50 g shelled unsalted peanuts
1 pinch of chilli flakes
1 tablespoon shredded sweet radish
1 large free-range egg
60 g beansprouts
FOR THE TAMARIND SAUCE:
25 g palm sugar
2 tablespoons tamarind paste
fish sauce
white wine vinegar
the dried shrimps in cold running water, then dry with kitchen paper.
Heat a splash of sesame oil in a large wok over a medium heat, then
add the dried shrimps, peanuts and chilli flakes. Cook for 2 to 3
minutes, or until golden. Take the pan off the heat, transfer half of the
mixture to a pestle and mortar, then bash until lightly crushed. Set to
one side.
Return the remaining shrimps and nuts to a medium-high heat with
another splash of sesame oil. Add the shallots and fry for around 2
minutes, or until turning golden. Add the chives, chopped herb
leaves, prawns and shredded radish, then cook for a further 2 to 3
minutes, or until the prawns are almost cooked through. Beat and add
the egg to the pan, cook for 1 to 2 minutes, then fold through. Add
the tofu, noodles, beansprouts and tamarind sauce, then toss well to
combine.
Divide the pad Thai between your bowls, sprinkle over the crushed
nut mixture and scatter the reserved mint and basil leaves on top.
Serve with the pickled chillies and extra lime wedges for squeezing
over.