Prawn and Tofu Pad Thai
- 1 packet (375g) rice stick/glass noodles
- 3 tablespoons peanut oil
- 4 eggs, lightly beaten
- 60g crushed peanuts
- 3-4 garlic cloves, minced
- 1 teaspoon red chilli flakes
- 2 spring onions, sliced (green part only)
- 250g snow peas
- 1 cup (100g) bean sprouts
- 200g tofu, sliced into long rectangles
- 14 large cooked yamba prawns with shell on (or 2 cups frozen peeled cooked prawns)
- 3 tablespoon fish sauce
- 3 tablespoons grated palm sugar (or raw sugar)
- juice of 1 small lemon
- salt to taste
- 1 small bunch fresh coriander, leaves and stalks chopped fine
- 1 tablespoon finely chopped chives, to serve
- lemon wedges, to serve
- chopped red chilli, to serve (optional)
- 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 the egg and spread it using a flat turner/spatula. Cook for a few seconds, scraping and turning to get a soft scramble.
- Remove into a bowl.
- Give the wok a quick wipe with a kitchen towel. Increase heat to high. Add a tablespoon of peanut oil. Add peanuts, garlic, chilli and spring onions. Stir fry for a few seconds until fragrant. Remove in the bowl over the egg. Set aside.
- Add the last tablespoon of peanut oil on high. Add the noodles, snow peas, bean sprouts, 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.
- Add the egg, peanut garlic mix, fish sauce, palm sugar, lemon, salt and coriander. Toss to mix well. 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.