PRAWN AND TOFU PAD THAI
This prawn and tofu pad thai is a great weeknight dinner that's packed full of big flavours including lime, chilli and tamarind paste. Serve with extra lime wedges and a sprinkling of salted peanuts.
Provided by delicious. magazine
Categories Tofu recipes
Time 30m
Yield Serves 4
Number Of Ingredients 21
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.
Nutrition Facts : Calories 518kcals, Fat 11.4g (1.8g saturated), Protein 26.3g, Carbohydrate 74.1g (29.8g sugars), Fiber 6.9g
PRAWN & TOFU PAD THAI
Pad Thai has become a bit of a cult favourite in both street food markets and high-end Thai restaurants, and it's not hard to see why - it's ridiculously tasty and seriously satisfying. Packed with proper Thai flavours like dried shrimps, Asian herbs and a beautiful tamarind sauce, it's fresh and zingy but hearty and warming - a modern classic.
Provided by Jamie Oliver
Categories Mains Seafood Dinner Party Romantic meals Asian Tofu Prawns
Time 40m
Yield 2
Number Of Ingredients 20
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!
Nutrition Facts : Calories 661 calories, Fat 20.2 g fat, SaturatedFat 4 g saturated fat, Protein 28.9 g protein, Carbohydrate 89.6 g carbohydrate, Sugar 16.9 g sugar, Sodium 1.2 g salt, Fiber 2.6 g fibre
PAD THAI WITH PRAWNS
This udon noodle stir fry has a peanut and tamarind sauce - it's on the table in just 20 minutes
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 20m
Number Of Ingredients 12
Steps:
- Boil the noodles in salted water for 3 mins until soft. Drain and rinse in cold water. To make the sauce, mix all the ingredients together in a small bowl.
- Heat a wok with half the oil. Add the prawns and spring onions, and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil. Add the egg and let sit for 30 secs, then scramble until cooked. Add the noodles and sauce, and cook, stirring continuously, for 3 mins or until everything is hot.
- Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.
Nutrition Facts : Calories 498 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.3 milligram of sodium
SPICY SHRIMP AND TOFU PAD THAI
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 17
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 TOFU
This is a favorite Thai dish that is light and combines sour, salt, sweet, and spicy flavors.
Provided by Van Dana
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 61.1 g, Cholesterol 46.5 mg, Fat 16.8 g, Fiber 3 g, Protein 14.4 g, SaturatedFat 2.5 g, Sodium 1579.2 mg, Sugar 7.8 g
PAD THAI WITH SHRIMP AND TOFU RECIPE
Pad Thai is an iconic Thai Noodle dish that has flavors of sweet, sour, and saltiness.
Provided by Renee Fuentes
Categories Main Course
Time 37m
Number Of Ingredients 15
Steps:
- Add coconut sugar to warm water and mix to dissolve. Then add tamarind (either puree, paste, or concentrate). Stir to dissolve, then add fish sauce. I used 2 tsp, but if you want it less salty start with 1 tsp. Taste and adjust if needed.
- If using dried rice stick noodles, soak in room temperature water according to package directions. If you are using fresh noodles then portion out 4 oz from the bag.
- Use extra firm tofu, remove from packaging, and place between paper towels or a kitchen towel to drain out the water. Leave wrapped on the plate for 20 minutes. Use 1/4 of the block of tofu and slice into small cubes.
- To fry the tofu, use a non-stick skillet and cover the bottom with oil. Fry each side until golden, remove to drain on a paper towel and season with salt.
- Pad Thai is best served immediately after cooking. You can prep all the ingredients up until now, then start cooking once you are ready to eat. Active cooking time is about 5 minutes.
- Heat wok over medium heat with a little oil, add shrimp and cook until pink, remove shrimp and set aside.
- Turn heat up to medium high. Add remaining oil, minced garlic, noodles, Pad Thai sauce, and move everything around quickly to incorporate. (If you are using Tamarind puree/paste, the noodles will look dark. The taste will still be good.)
- At this point you want to taste the noodles and see if they are still hard. If so add a splash of water to help soften them.
- Push noodles to the side and add in the egg. Break the yolk and allow it to set then place noodles on top to cook the egg. Place the shrimp, tofu, half of the bean sprouts, half of the green onions, and half of the crushed peanuts into the skillet. Use tongs and toss with the noodles. Go ahead and taste for seasoning and adjust if needed.
- Plate and serve with remaining bean sprouts, green onions, peanuts, and a slice of lime. In Thailand they serve Pad Thai with extra condiments of dried chili flakes, granulated sugar, and fish sauce, but this is optional.
Nutrition Facts : Carbohydrate 139 g, Protein 29 g, Fat 48 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 164 mg, Sodium 895 mg, Fiber 7 g, Sugar 26 g, Calories 1086 kcal, UnsaturatedFat 37 g, ServingSize 1 serving
PRAWN AND TOFU PAD THAI
A sizzling wok of perfect rice noodles tossed with big juicy Yamba prawns, slices of charred tofu, crisp snow peas and the sweet, sour, salty, spicy flavours of the most beloved Asian takeaway dish - Pad Thai becomes a speedy weeknight dinner. Fresh and flavourful, you will want to make this every week!
Provided by Sneh
Categories Dinner Main Stir-Fry
Number Of Ingredients 20
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.
PAD THAI WITH SHRIMP AND TOFU
After trying a lot of authentic Pad Thai recipes, and making many adjustments, I find this to come closet to the restaurant flavors I like. I personally prefer Pad Thai that's more moist and flavorful than the drier style ones.
Provided by MysticEve
Categories Thai
Time 55m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 711.6, Fat 27, SaturatedFat 4.8, Cholesterol 93, Sodium 1882.4, Carbohydrate 101.8, Fiber 6.8, Sugar 20.2, Protein 18.4
SHRIMP AND TOFU PAD THAI
I made some substitutions since I can't get the more traditional ingredients where I live. This is still a delicious Asian-inspired dish that my girlfriend and I love. Garnish with chopped peanuts, chile flakes, and lime wedges.
Provided by HomeChef
Categories World Cuisine Recipes Asian
Time 13h25m
Yield 2
Number Of Ingredients 16
Steps:
- Drain tofu and wrap firmly in cheese cloth; place between 2 cake pans or plates and place a 5-pound weight on top. Refrigerate for 12 to 16 hours.
- Combine soy sauce and 5-spice in a shallow bowl; add tofu. Marinate tofu in refrigerator for 15 minutes; flip tofu and marinate for 15 minutes more.
- Place rice noodles in a bowl and pour in enough boiling water to cover; allow to sit until noodles have softened, about 10 minutes. Drain and cut noodles into thirds.
- Combine brown sugar, lime juice, fish sauce, and vinegar in a bowl and stir until sugar is dissolved and sauce is smooth.
- Remove tofu from marinade and cut into 1/4-inch wide strips.
- Heat peanut oil in a large skillet or wok over medium-high heat; add tofu pieces, 2 to 4 at a time, and cook, stirring constantly, until lightly browned and cooked through, about 30 seconds per side. Transfer cooked tofu to a paper towel-lined plate, reserving oil in the skillet.
- Place 2/3 of the green onions and garlic in the same skillet, adding more oil if needed; cook and stir until fragrant, about 30 seconds. Add eggs; cook and stir until scrambled and cooked through, 2 to 3 minutes. Add shrimp; cook and stir until warmed through, about 30 seconds. Add noodles and toss until evenly mixed.
- Stir brown sugar sauce into noodle mixture and toss to coat. Add kimchi and toss until well mixed and pad Thai is heated through, about 1 minute more. Transfer pad Thai to serving plates and top with bean sprouts and remaining green onions.
Nutrition Facts : Calories 710.6 calories, Carbohydrate 91.6 g, Cholesterol 248.4 mg, Fat 23.6 g, Fiber 5.1 g, Protein 37.3 g, SaturatedFat 4.6 g, Sodium 12311.2 mg, Sugar 25.5 g
PRAWN PAD THAI
This is a great and quick meal. Wow your guest, they will think that you have slaved over this for ages.
Provided by KitchenManiac
Categories One Dish Meal
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the rice stick noodles in a bowl and cover with boiling water.
- Allow to soak till soft.
- Drain and rinse with cold water.
- Heat 1 tablepsoon of the oil in a wok over high heat.
- Add the eggs, swirl, stir gently and cook until just set.
- Remove from the wok and set aside.
- Add the remaining oil, ginger and chilli to the wok and cook for 1 minute.
- Add the prawns and cook for 3 minutes or till they start to turn pinkish.
- Add the noodles, lemon juice, fish sauce and sugar and cook for another 3 minutes.
- Toss through the cooked egg, beansprouts and green onions/scallions.
- Serve IMMEDIATELY, sprinkled with the peanuts.
- You can add more peanuts if you like it crunchier.
Nutrition Facts : Calories 368.6, Fat 12.4, SaturatedFat 1.8, Cholesterol 140.2, Sodium 1050.5, Carbohydrate 51.5, Fiber 2.1, Sugar 6, Protein 12.6
More about "prawn and tofu pad thai recipes"
PRAWN & TOFU PAD THAI – CUISINE RECIPES
From cuisine.recipes
EASY HOMEMADE PAD THAI - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY PAD THAI RECIPE WITH SHRIMP AND TOFU - PIP AND …
From pipandebby.com
TRADITIONAL PRAWN PAD THAI | MARION'S KITCHEN
From marionskitchen.com
PAD THAI - THE BEST PAD THAI RECIPE - RASA MALAYSIA
From rasamalaysia.com
EASY TOFU PAD THAI (VEGAN) | MINIMALIST BAKER RECIPES
From minimalistbaker.com
BEST-EVER PAD THAI RECIPE! (CHICKEN, SHRIMP OR TOFU)
From feastingathome.com
PRAWN / SHRIMP PAD THAI (SPICE I AM RESTAURANT)
From recipetineats.com
PRAWN PAD THAI RECIPE | HOW TO MAKE PRAWN PAD THAI
From schoolofwok.co.uk
SHRIMP AND TOFU PAD THAI - MJ AND HUNGRYMAN
From mjandhungryman.com
SHRIMP AND TOFU PAD THAI RECIPE | MYRECIPES
From myrecipes.com
EASY PAD THAI RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
PAD THAI - GIMME SOME OVEN
From gimmesomeoven.com
THE BEST EASY PAD THAI - FOODIECRUSH .COM
From foodiecrush.com
SHRIMP PAD THAI ON THE LIGHTER SIDE - SKINNYTASTE
From skinnytaste.com
PAD THAI RECIPE WITH PRAWNS – AUTHENTIC GUIDE | ASIAN INSPIRATIONS
From asianinspirations.com.au
AUTHENTIC PAD THAI WITH TOFU, GARLIC, BEAN SPROUTS AND MORE
From more.ctv.ca
CLASSIC SHRIMP AND TOFU PAD THAI RECIPE - SALT AND WIND
From saltandwind.com
PRAWN PAD THAI - WHAT'S THE RECIPE TODAY
From whatstherecipetoday.com
QUICK AND EASY PAD THAI WITH TOFU - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SHRIMP AND TOFU PAD THAI RECIPE - WHAT'S FOR DINNER
From whatsfordinner.com
PAD THAI WITH SHRIMP AND TOFU | ITALIAN KIWI
From italiankiwi.com
SHRIMP AND TOFU PAD THAI - THAI RECIPES
From fooddiez.com
SHRIMP AND TOFU PAD THAI RECIPE — COOK. CLIMB. REPEAT.
PAD THAI WITH CHICKEN, SHRIMP AND TOFU - ANNA MAGAZINE
From annamagazine.ca
VEGGIE, TOFU + SHRIMP PAD THAI RECIPE - FOODESS.COM
From foodess.com
PAD THAI WITH SHRIMP AND TOFU – TRUST IN KIM (SHE WILL GUIDE THEE)
From trustinkim.com
PAD THAI WITH SHRIMP AND TOFU | THAI RECIPES - OLIVERESTAURANTS
From oliverestaurants.uk.com
CLASSIC SHRIMP AND TOFU PAD THAI RECIPE — SALT & WIND TRAVEL
From saltandwind.com
PRAWN & TOFU PAD THAI RECIPE | JAMIE OLIVER RECIPES
From pinterest.ca
PRAWN & TOFU PAD THAI RECIPE | JAMIE OLIVER RECIPES
From pinterest.ca
SHRIMP TOFU PAD THAI NOODLES - POSH JOURNAL
From poshjournal.com
PAD THAI WITH PRAWNS (PAD THAI GOONG) | CLASSIC THAI RECIPES | SBS …
From sbs.com.au
TOFU PAD THAI RECIPE {30 MINUTES!) - SIMPLY QUINOA
From simplyquinoa.com
PRAWN PAD THAI | A SUPER SIMPLE DELICIOUS PAD THAI WITH SHRIMP …
From cookingtoentertain.com
PAD THAI WITH CRISPY TOFU - KALEJUNKIE
From kalejunkie.com
SHRIMP AND TOFU PAD THAI | I FORGOT SALT!
From iforgotsalt.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love