Tofu Pad Thai
Tofu Pad Thai
Ingrediënten
- 300 g 10½oz brown rice noodles
- 80 g 2¾oz shelled unsalted peanuts
- 1 large shallot peeled and finely chopped
- 1 large garlic clove peeled and finely chopped
- 200 g 7oz sustainable raw peeled prawns
- 180 g 6oz firm silken-style tofu, drained and cut into cubes
- ½ a small bunch of fresh chives
- 40 g 1½oz tamarind purée
- 35 g 1¼oz brown sugar (or palm sugar)
- 35 ml 1¼fl oz fish sauce (optional)
- Juice of ½-1 lime plus extra wedges
- 2 large free-range eggs
- 1 tsp light gluten-free soy sauce
- A pinch of hot chili powder optional
- 4 spring onions chopped, plus extra to serve
- A small bunch of fresh coriander plus extra to serve
- 1 tbsp coconut milk
- A few slices of red chili to garnish
- 1½ tbsp olive oil
- A handful of ready-to-eat bean sprouts
Serves 4 | Calories: 656 per serving
Prep Time: 15 mins | Cook Time: 20 mins |
Instructies
- Cook the brown rice noodles according to the package instructions.
- Drain and set aside.
- In a dry pan, toast the unsalted peanuts over medium heat until they become golden brown.
- Remove them from the pan and roughly chop them.
- Heat 1½ tablespoons of olive oil in a wok or large frying pan.
- Add the chopped shallot and garlic and stir-fry for about 1-2 minutes until they become fragrant.
- Add the raw peeled prawns and firm tofu cubes, and stir-fry for another 3-4 minutes until the prawns turn pink and the tofu is lightly browned.
- Chop the chives and add them to the wok or frying pan.
- In a small bowl, mix together the tamarind purée, brown sugar, fish sauce (if using), and the juice of half to one lime.
- Pour this mixture into the wok and stir.
- Push the ingredients in the wok to one side, and crack the eggs into the other side.
- Scramble the eggs until they are mostly set.
- Add the cooked brown rice noodles to the wok, along with light gluten-free soy sauce and hot chili powder (if using).
- Toss everything together and stir-fry for a few minutes.
- Add the chopped spring onions, a small bunch of fresh coriander, and coconut milk.
- Continue to stir-fry for another minute.
- Serve the Tofu Pad Thai garnished with additional spring onions, fresh coriander, red chili slices, toasted chopped peanuts, and a handful of ready-to-eat bean sprouts.
- Provide lime wedges on the side.
Notes / Tips / Wine Advice:
Enjoy your homemade Tofu Pad Thai!
