A delicious and flavorful Thai stir-fried noodle dish with prawns, tofu, and a variety of vegetables, topped with peanuts and a squeeze of lime.
Ingredients
Seafood
- 5Prawns
Vegetables
- 10gBeansprouts
- 1/2gSliced shallots
- 1/5gChives leaves
- 1/2gSweet radish
Chilled
- 2Eggs
- 150gTofu sheets
- 30gDried shrimp
Condiments
- 2tbspFish sauce
- 2tbspPalm sugar
- 3tbspWhite sugar
- 2tbspTamarind sauce
- 1tspChicken powder
Rice Noodles
- 180gPad Thai noodles
Side Dishes
- 1tbspPeanuts
- 1Green Lime
Oil for Frying
- 2tbspChilli oil
- 2tbspWater
How to make Pad Thai Prawn
Preparation
Soak the Pad Thai noodles in warm water for about 20 minutes until they are soft. Drain and set aside.
Beat the eggs in a bowl and set aside.
Cut the tofu sheets into small cubes and set aside.
Prepare the condiments by mixing fish sauce, palm sugar, white sugar, tamarind sauce, and chicken powder in a bowl. Set aside.
Cooking
Heat chilli oil in a wok over medium heat. Add prawns and stir-fry until they turn pink. Remove and set aside.
In the same wok, add shallots, chives, sweet radish, and dried shrimp. Stir-fry until fragrant.
Push the vegetables to the side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until cooked.
Add tofu cubes and beansprouts to the wok. Stir-fry for a few minutes until the tofu is slightly browned.
Add the soaked noodles and the prepared condiments to the wok. Toss everything together until well combined.
Return the cooked prawns to the wok and mix well with the noodles.
Serve the Pad Thai hot, garnished with peanuts and a squeeze of lime.
Tips & Tricks
For an extra kick of heat, add more chilli oil or chopped fresh chillies to the dish.
You can customize the ingredients by adding other vegetables like bell peppers, carrots, or broccoli.
Adjust the sweetness and saltiness of the dish by tasting and adding more sugar or fish sauce as needed.
Reviews
leila
Great recipe! Thank you Chef. So well balanced and yummy!
