Prawn And Tofu Pad Thai Recipes

QUICK AND EASY PAD THAI WITH TOFU

Steps:

• Grind the roasted peanuts to a rough paste in a pestle and mortar with the chilli flakes, garlic cloves, muscovado sugar and a small handful of chopped coriander stalks.
• Heat the oil in a large frying pan over a medium heat and fry the cubed extra-firm tofu until golden, then scoop out and drain on kitchen paper. Add the king prawns to the pan. Fry until just pink, then remove and set aside.
• Reduce the heat and fry the shallots until golden, then add the chilli peanut paste and fry for 2-3 minutes. Finely chop the chard, keeping the stalks and leaves separate. Add the stalks to the pan and stir-fry for 3-4 minutes until beginning to soften. Add the flat rice noodles to the pan, then return the tofu and prawns to the pan with the chard leaves.
• Stir-fry to mix and heat through. Season with soy sauce, fish sauce and the lime juice. Serve with extra peanuts sprinkled on top and lime wedges.

PRAWN AND TOFU PAD THAI

Steps:

• Bring a large pan of water to the boil, add the noodles, take off the heat and leave to soak for 5 minutes until softened. Drain the noodles and refresh under cold water, then drain again and set aside in a bowl.
• Meanwhile, whisk all the dressing ingredients in a bowl or jug with a fork. Chop and prepare the rest of the ingredients (see Make Ahead).
• In a large wok or large deep frying pan, heat a very generous glug of oil. Add the broccoli florets and fry on a high heat for 3-4 minutes until lightly charred and starting to soften. Turn down the heat to medium and add the tofu. Stir-fry for a few minutes, then add the prawns, garlic and chilli. When the prawns just start to turn pink, add the beaten egg and leave to set for 30 seconds, then stir-fry for a few minutes. Next add the spring onions and shrimp paste, along with the dressing and softened noodles. Stir-fry for 1-2 minutes, tossing all the ingredients together. Finally stir in half the chopped coriander.
• Sprinkle the pad thai with the remaining coriander, the chopped nuts, fish sauce and the sliced red chilli, if using, and serve straightaway with lime wedges for squeezing over.

PRAWN AND TOFU PAD THAI

Steps:

• Place rice noodles in a large bowl. Pour over and cover completely with boiling water. Allow to soak for 3-4 minutes until noodles become an opaque white colour, tender yet firm. Drain. Refresh several times in cold water. Drain and set aside.
• Heat one tablespoon peanut oil on medium in a large wok. Add peanuts, garlic, chilli and garlic chives. Stir fry for a few seconds until fragrant.
• Add the snow peas, tofu and prawns. Stir fry for a couple of minutes on high, tossing with the metal turner. If your wok is very hot, you might get a slight char on the snow peas and tofu. This will impart a wonderful smoky flavour to the dish.
• Reduce heat to medium-low, push all ingredients to one side of the wok and add the egg to the other. Toss and break the egg up as it cooks. Cook only for a few seconds until done. Add the noodles, fish sauce, palm sugar, tamarind puree, lemon and salt. Toss to mix well. Add sprouts. If noodles are too dry, add 2-3 tablespoons of water to loosen them. Cook for another couple of minutes until heated through and steamy. It is vital that you have only cooked everything for 4-5 minutes on high since adding the snow peas as the snow peas should be glossy but still have a crunch.
• Remove from heat and have a taste. It should taste salty, sour with only a bit of heat and sweetness.
• Serve piping hot in noodle bowls topped with chives, lemon wedges and extra chilli if using.

PRAWN & TOFU PAD THAI

Steps:

• Cook the rice noodles according to the packet instructions.
• Meanwhile, make the tamarind sauce. Coarsely grate the palm sugar into a bowl, add the tamarind paste, 1 tablespoon of fish sauce, a dash of vinegar and 2 tablespoons of boiling water and mix well so the sugar dissolves. Taste, and adjust the flavours if needed - you're looking for sweet, sour and slightly salty.
• Halve, deseed and finely slice the chillies, then place in a bowl with the juice from 1 lime to make a quick pickle.
• Drain the noodles and toss in a little oil.
• Peel and roughly chop the shallots, then trim and finely slice the chives. Pick and roughly chop most of the basil and mint leaves.
• Slice the tofu into rough 1cm chunks. Run the tip of a knife down the back of each prawn and pull out the vein, meaning they'll butterfly as they cook. Rinse the dried shrimps under cold running water, then pat dry with kitchen paper.
• Place a large wok on a medium heat with a splash of oil, then add the dried shrimps, peanuts and chilli flakes. Toss for 2 to 3 minutes, or until golden.
• Take the pan off the heat, transfer half the mixture to a pestle and mortar and lightly crush, keeping to one side. Return the pan to a medium-high heat with another splash of oil, adding the shallots to the mix. Fry for 2 minutes, or until turning golden.
• Toss in the prawns, chives, chopped herbs and shredded radish, then cook for a further 2 to 3 minutes, or until the prawns are almost cooked through.
• Beat and add the egg, cook for 1 to 2 minutes, then fold through and toss in the tofu, noodles, beansprouts and tamarind sauce until well combined.
• Divide the pad Thai between bowls, sprinkle over the crushed nut mixture from the mortar and pick over the remaining mint and basil leaves. Serve with the quick pickled chillies and lime wedges for squeezing over. Delicious!

PAD THAI WITH TOFU

Steps:

• Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
• Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
• Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
• Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
• Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.

SPICY SHRIMP AND TOFU PAD THAI

Steps:

• Soak noodles in warm water for 30 minutes. Drain in a colander and cover with damp paper towels until ready to use.
• In a small saucepan, combine tamarind juice, soy sauce, palm sugar, fish sauce, and Sriracha. Bring to a boil, stirring, until sugar is dissolved and remove from heat.
• Heat oil in a wok over medium-high heat. When oil shimmers, carefully add half the shallots and fry, stirring frequently, until shallots are golden brown. Transfer shallots to paper towel-lined plate to drain.
• Raise heat to high and add remaining shallots, scallions, and shrimp. Cook, stirring constantly, just until shrimp are opaque and firm to the touch, 2 minutes. Remove to a plate, reserving oil in wok.
• Add tofu to wok and cook to heat through, 1 minute, and transfer to plate with shrimp.
• Add eggs to wok and cook, stirring constantly, just until eggs are set but still wet, 1 minute, and transfer to plate with shrimp and tofu.
• Add sauce to wok and bring to a boil. Stir in noodles and cook until noodles are hot, 2 minutes. Return shrimp, tofu, and eggs to wok and stir to combine. Serve immediately with garnishes.

PAD THAI WITH SHRIMP AND TOFU

Steps:

• Start by soaking the flat rice noodles in slightly hot water for 30-50 minutes. Lets prepare the other ingredients while soaking.
• Cut the firm tofu into matchsticks cuts (thin strips about 1 inch long). Fry the tofu in 1 tbsp peanut oil until golden on all sides. Set aside.
• Add salt to egg and gently stir.
• Prepare the sauce. Combine fish sauce, sugar, soy sauce, Thai Style Chili Sauce, Tamarind juice concentrate, ketchup, and chili pepper. Set aside.
• Heat up 1 tbsp peanut oil over medium-high fire; add garlic, ginger, and crushed red pepper.
• Once garlic begin to brown, add cabbage, stir until soften.
• Add the prepared sauce.
• Add the flat rice noodles, stirring quickly to prevent from sticking. Taste the noodles to check firmness. Noodles should be heavier in taste at the moment, but if it's not soft enough, add a little water and cook a bit longer.
• Put noodles to one side, crack egg into pan, and in about 20 seconds, scramble and fold into noodles.
• Add shrimp, stir for 30 seconds.
• Add bean sprouts, green onion, firm tofu, and peanuts.
• When shrimps are pink on both sides, remove from fire.
• Serve with cilantro and lime juice.