Recipes · Dinner
Shrimp Pad Thai
Rice noodles stir-fried with juicy prawns, crisp tofu and egg, coated in a tangy-sweet tamarind sauce. A complete Thai dinner ready in half an hour, with over 55 g of protein per serving.
AIMethod
Soak the rice noodles in warm water for 15-20 minutes, until pliable but still firm; drain and set aside.
Make the sauce: stir together the tamarind paste, fish sauce, palm sugar and 2 tbsp water until the sugar dissolves.
Pat the prawns dry. Cube the tofu, finely chop the garlic and shallot, slice the spring onions and roughly crush the peanuts.
Heat half the oil in a wok over high heat. Fry the tofu until golden on all sides, then push to one side or remove.
Add the prawns and sear for 1-2 minutes per side until pink and just cooked; remove from the wok.
Add the remaining oil, then the garlic and shallot; stir-fry for 30 seconds. Push to one side, crack in the eggs and lightly scramble.
Add the drained noodles and the sauce; toss over high heat for 2-3 minutes until the noodles soak up the sauce and turn tender (splash in water if it looks dry).
Return the prawns and tofu, add most of the bean sprouts, the spring onions and chilli flakes; toss for 1 minute.
Serve topped with the crushed peanuts, the remaining raw bean sprouts and lime wedges to squeeze over.
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