Prawn and Tofu Pad Thai

    20 minutes

    Here's the authentic way of making pad thai, Thai style - assembled in the wok as you go. You can also add chilli if you like.

    2 people made this

    Serves: 1 

    • 2 tablespoons vegetable oil
    • 4 cloves garlic, peeled and crushed
    • 4 peeled raw prawns
    • 50g tofu, cut in 1 cm strips
    • 1 egg
    • 2 tablespoons fish sauce
    • 1 teaspoon white sugar
    • 1 cup warm water
    • 150g rice noodles, pre-soaked in warm water for 2 minutes
    • 2 tablespoons ground peanuts
    • 1 small cup beansprouts
    • 2 spring onions, chopped
    • 1/4 lime

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place the oil in a wok and heat on medium heat for 20 seconds.
    2. Add the garlic. Fry until it becomes fragrant.
    3. Add the prawns and fry until they change colour.
    4. Add the tofu.
    5. Crack the egg straight into the wok. Immediately add the fish sauce and sugar. Stir rapidly until it becomes scrambled. Push this up onto the top of the wok.
    6. Pour the water into the bottom of the wok and add the noodles.
    7. Add the peanuts and the bean sprouts and mix everything together. Keep frying for about another 20 seconds.
    8. Add the spring onions.
    9. When the noodles become dry, switch off the heat and squeeze the lime over the noodles.
    10. Serve!

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     -  20 Dec 2011  (Review from Allrecipes Southeast Asia)