This Pad Thai recipe is adapted from Felicity Cloake’s version to make it easier to prepare in the Netherlands, and to up the quantities to four servings (or two for dinner and two for lunch the next day).
Ingredients:
- 300 g wide, flat rice noodles
- 60 ml tamarind paste
- 60 ml fish sauce
- 60 g brown sugar
- 1 heaped teaspoon shrimp paste
- half teaspoon chilli flakes (or to taste)
- 50-100 ml water
- sunflower oil
- 375g tofu (one pack of Albert Heijn organic tofu) – cut into cubes of approx. 1 cm
- 200 g prawns (I buy the frozen peeled prawns)
- 4 eggs
- 4 spring onions – roughly sliced on the diagonal
- 4 cloves garlic – finely sliced
- 200 g beansprouts
- large handful peanuts – lightly crushed
- 1-2 limes (depending on juiciness!)
- Coriander (optional)
Method:
- Soak the rice noodles in cold water for around 30 minutes.
- Make the sauce: mix the tamarind paste, fish sauce, sugar, shrimp paste, chilli flakes and a little water in a small bowl or cup until the sugar has dissolved.
- Using enough oil to coat the bottom of your wok generously, get it nice and hot then shallow fry the tofu cubes until they’re lightly browned all over. Drain with a slotted spoon and set aside on kitchen paper.
- Into the same hot oil, fry the prawns until just pink – drain with a slotted spoon and set aside with the tofu.
- Into the same hot oil, break the eggs and stir them around until the yolks and whites are scrambled – break them up with a spatula and then set them aside as well.
- You’ll probably need a little more oil at this point – heat it up and fry the spring onions and garlic for a couple of minutes.
- Add the rice noodles and stir to coat in a little oil. Then add the sauce and stir vigorously until the noodles are cooked (you may need to add a little more water at this point).
- Add the cooked tofu, prawns and eggs back into the wok to reheat with the noodles.
- At the end, add the beansprouts, crushed peanuts and lime juice.
- Garnish with coriander and lime wedges