Receta Prawn Pad Thai
Pad Thai is a classic and popular Thai stir-fried noodle dish. This prawn variation is really simple and easy to make. Ideal for lunch or dinner.
Ingredients:
- Rice Noodles – 125 gms
- Prawns – 10 to 12, peeled, deveined
- Tofu (or Paneer) – 60 gms, chopped
- Egg – 1, lightly beaten
- Spring Onions – 2, chopped
- Beansprouts – 1/4 cup
- Coriander Leaves – few
- Crushed Peanuts – few, to serve
- Lime Wedges to serve
- Red Chilli Flakes as per taste
- Coriander Leaves – few, to serve
- Oil – 2 tblsp
- Garlic – 1 clove, sliced
- For the Sauce:
- Brown Sugar – 3 tsp
- Thai Fish Sauce – 3 tsp
- Lime Juice – 3 tsp
- Tamarind Extract – 3 tsp
- Light Soy Sauce – 1 tsp
Method:
1. Heat a pan of water over medium flame.
2. Soak the noodles for 15 to 20 minutes or until soft.
3. Drain well and keep aside.
4. Combine and whisk all the sauce ingredients in a bowl.
5. Heat 3 tsp of oil in a frying pan over medium flame.
6. Saute the garlic for 15 to 20 seconds and remove.
7. Add the prawns and stir-fry for a minute or until cooked.
8. Remove and keep aside.
9. Add the tofu (or paneer) to the pan and stir-fry for 2 minutes or until crispy.
10. Add the beaten egg and cook until it starts to set. Scramble the eggs using a spatula.
11. Remove and keep aside.
12. Add the remaining oil to the pan.
13. Stir-fry the spring onions for a minute.
14. Add the noodles, prawns, garlic, tofu mixture and the sauce.
15. Stir well until evenly combined.
16. Sprinkle the beansprouts and coriander leaves on top.
17. Garnish with red chilli flakes and peanuts.
18. Serve with lime wedges.
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