Authentic Pad Thai

Name: Authentic Pad Thai
Total time: 1200 s
Yield: Serves 4-5 servings
Cuisine: British
Ingredients: Sauce:; 6 Tbsp light brown sugar,; 6 Tbsp tamarind paste or rice vinegar,; 4 Tbsp fish sauce or Thai Taste - Vegan 'Fish' Sauce; 2 Tsp dark soy sauce; Pad Thai:; Instant rice noodles (Mama brand); 400 g king prawns / sliced mushrooms,; 2 tsp Thai red chilli flakes or normal chilli flakes (use less for mild),; 2 spring onions roughly chopped,; 1 English shallot, sliced,; 2 eggs whisked (you can omit this to make it vegan),; 1 Tbsp oil (we recommend peanut oil),; Handful beansprouts,; 2-3 garlic cloves, crushed,; Tofu:; 4-6 tbsp crushed peanuts,; 1 block tofu drained, pressed and cut into 1 inch cubes,; 1 lime, juiced; Freshly cracked black pepper,; 1/3 cup cornflour; Garnish Examples: Handful of chopped coriander,1 spring onion chopped, lime wedges

Kimrens_Kitchen @kimrens_kitchen

Ready in 20 minutes and the perfect weeknight meal. This recipe also includes vegan alternatives so anyone can eat this! #Kimrenskitchen #mycookbook

Kimrens_Kitchen @kimrens_kitchen

Ready in 20 minutes and the perfect weeknight meal. This recipe also includes vegan alternatives so anyone can eat this! #Kimrenskitchen #mycookbook

Saved

Ingredients

20 minutes maximum

Serves 4-5 servings

Sauce:
6 Tbsplight brown sugar,
6 Tbsptamarind paste or rice vinegar,
4 Tbspfish sauce or Thai Taste - Vegan 'Fish' Sauce
2 Tspdark soy sauce
Pad Thai:
Instant rice noodles (Mama brand)
400 gking prawns / sliced mushrooms,
2 tspThai red chilli flakes or normal chilli flakes (use less for mild),
2spring onions roughly chopped,
1English shallot, sliced,
2eggs whisked (you can omit this to make it vegan),
1 Tbspoil (we recommend peanut oil),
Handfulbeansprouts,
2-3garlic cloves, crushed,
Tofu:
4-6 tbspcrushed peanuts,
1 blocktofu drained, pressed and cut into 1 inch cubes,
1lime, juiced
Freshly cracked black pepper,
1/3 cupcornflour
Garnish Examples: Handful of chopped coriander,1 spring onion chopped, lime wedges

Saved

Steps

20 minutes maximum

1

Soak noodles in boiling water for 10 minutes until soft, drain the water.
2

Make pad thai sauce by placing ingredients in a small saucpan over a low/medium heat. Once the sauce thickens, add 1 tbsp of water, mix and set aside.
3

In a seperate bowl, add the cornflour and black pepper and mix, add the tofu until pieces are coated.
4

In a wok on a medium heat, add 1 Tbsp oil, garlic, chilli flakes and prawns (or mushrooms), spring onions, shallot and tofu. Cook for 4 minutes or until tofu is slightly browned on all sides. Set aside on a seperate plate.
5

Add 1 Tbsp oil in the wok, add whisked eggs and mix until cooked/resembles scrambled eggs (if you are vegan go to step 6)
6

Add drained noodles, beansprouts and sauce and toss until egg and sauce coats the noodles,
7

After 5 minutes add prawns/mushrooms/tofu mixture, 2-3 Tbsp of crushed peanuts and lime juice, toss for a final time
8

Serve immediately and garnish.