Name: Prawn and Tofu Pad Thai
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: thai
Ingredients: 2 tbs peanut oil; 2 garlic clove crushed; 2 red birdseye chilli optional; 8 large green prawns peeled tails intact; 300 g firm tofu cubed; 200 g wide rice noodles; 2 tbs brown sugar; 2 tbs lime juice; 2 tbs fish sauce; 1/2 cup roasted peanuts chopped; 1 tbs chives chopped; 1 tbs coriander chopped

by SpiceGirl Last updated on 07/09/2019

A quick, easy and thoroughly delicious version of this famous Thai dish. - SpiceGirl

Ingredients

2 tbs peanut oil
2 garlic clove crushed
2 red birdseye chilli optional
8 large green prawns peeled tails intact
300 g firm tofu cubed
200 g wide rice noodles
2 tbs brown sugar
2 tbs lime juice
2 tbs fish sauce
1/2 cup roasted peanuts chopped
1 tbs chives chopped
1 tbs coriander chopped

Method

Step 1

Cook noodles as directed on packet and set aside.
Step 2

Heat oil in wok and add garlic, chillies, if using, tofu and prawns.
Step 3

Stir-fry until tofu is golden brown and prawns are pink.
Step 4

Add cooked noodles and stir-fry for about 5 minutes.
Step 5

Add fish sauce, lime juice and sugar and stir-fry until well combined and heated through.
Step 6

Taste and adjust flavours if necessary.
Step 7

Stir through the peanuts and coriander.
Step 8

Serve immediately.

Recipe Notes

from Australia’s Best Recipes team

Sometimes I make an omelette from 2 beaten eggs, cut it into strips and use as additional garnish. If you don’t like coriander, use chopped parsley instead.