Who doesn’t love Pad Thai? It’s my new obsession – why not put a healthier twist on it? I find there are a lot of oils used in Asian dishes, so making it at home means you can limit how much oil you are using.
You can have fun with this recipe, swapping out the tofu for chicken or red meat if you’d prefer! You could even switch up the noodles for brown rice and have yourself a delicious fried rice.
Prawn Pad Thai
Serves 2
Preparation 20 minutes
Cooking 10 minutes
200g prawns
300g unseasoned tofu
2 teaspoons gluten-free soy sauce
1 shallot
1 teaspoon ginger
3 garlic cloves
2 free-range eggs
Salt
3 tablespoon fish sauce
3 tablespoon coconut sugar
3 tablespoon rice wine vinegar
350g noodles (of your choice)
Splash of olive or coconut oil
Chilli flakes (depending how much spice you like)
Toppings
1 cup bean sprouts
1/2 cup unsalted peanuts
Lime juice
Coriander
1. Remove tails from prawns, rinse and place in paper towels to soak up any excess water.
2. Place tofu in paper towels to soak excess water. Slice tofu into 1cm long pieces, then slice again through the middle so they are in squares. You can season your tofu with a small amount of soy sauce (I also like to sprinkle some chilli flakes over mine).
3. Finely dice shallot, ginger and garlic.
4. In a bowl, whisk eggs (adding a sprinkle of salt if desired) and set aside.
5. Combine fish sauce, sugar, vinegar and soy sauce in a small bowl. Place noodles into bowl, adding boiling water. Let them absorb.
6. In a wok or large frying pan, heat oil on low. Stir fry tofu and prawns. Remove and drain any excess oil by placing on a paper towel.
7. Lightly fry garlic, ginger and shallots until golden. Pour in eggs and mix well (this will naturally break up like scrambled eggs).
8. Drain noodles (chop to shorten if you prefer) and add to wok with other ingredients. Once mixed, add tofu and prawns.
9. Serve in a bowl and top with bean sprouts, peanuts and lime juice. Add coriander, if preferred.
