Recipe Tip: Thai Classic: Pad Thai - Falstaff

Top Recipe by Julian Kutos. All ingredients and tips for getting it right. Quick and easy Pad Thai recipe by Julian Kutos.

Ingredients

• 250 g firm tofu
• 50 g rice noodles
• 6 raw tiger prawns, peeled, deveined (250 g)
• 1 teaspoon(s) dried shrimps
• 2 eggs
• 1 small shallot, peeled
• 3 tablespoon peanut oil
• 1 lime
• 100 ml chicken stock
• 2 tablespoon fish sauce
• 2 tablespoon palm sugar
• 1 tablespoon tamarind paste
• sprouts
• 2 tablespoon roasted peanuts

Steps

1. Cut the tofu into 1cm cubes.
2. For the sauce, mix all ingredients.
3. Soak rice noodles in hot water until soft.
4. Cut the chives into 2 cm long pieces.
5. Finely chop the shallot and the dried shrimps.
6. In a frying pan, heat oil and sauté shallot and chives. Add the prawns and fry. Before the prawns are fully cooked add the tofu and continue to fry. Add sauce, followed by noodles, chicken stock and a pinch of salt. Cook until the liquid has evaporated.
7. Whisk an egg. Push vegetables to one side of the pan and fry the eggs. Season with salt.
8. Drizzle the dish with lime juice, fold in the sprouts and serve with roasted peanuts.
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