Ingredients
Serves 2
– 12 medium prawns
– 2 eggs
– 200g packet Pad Thai rice noodles
– ½ block firm tofu
– ⅟³ cup chopped peanuts
– 1 onion
– 2 cups bean sprouts
– 1 carrot
– 1 capsicum
– 1 baby pak choy
– 1 lime
– 3 tbsp brown sugar
– 2½ tbsp fish sauce
– 2 tbsp tamarind puree
– 2 garlic cloves
– Big handful of fresh coriander
– Light flavoured EVOO for cooking
We have modified a common Pad Thai recipe to include more vegetables, more legumes, more nuts and some light flavoured EVOO for a boost in healthy fats and bioactive compounds.
Method
- Prepare rice noodles as instructed on packet.
- Chop onion, tofu, capsicum, carrot and baby pak choy into thin slices. Mince garlic.
- In a large pan on medium-high heat, stir fry onion and minced garlic for 30 seconds in EVOO. Next sear prawns in pan on both sides for 2 minutes. Add tofu, capsicum, carrot and baby pak choy, stir fry for 2 minutes.
- Lightly whisk 2 eggs in a small bowl. Push ingredients to the side of the pan and stir fry eggs for 1 minute before moving other ingredients back into the center of the pan and mixing so scrambled egg is evenly dispersed.
- In a small bowl whisk the sugar, fish sauce and tamarind puree until combined. Then add most of the bean sprouts (save a small handful to garnish), cooked noodles, half the peanuts and sauce into the pan and toss for 2 minutes.
- Take off the heat and garnish with the remaining peanuts, bean sprouts, fresh coriander and lime wedge.
