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Prawn & tofu pad Thai

Jamie Oliver
  • minutes
  • Serves 2

INGREDIENTS

25 g

Shrimps, dried

4

Tiger prawns, large raw

60 g

Beansprouts

1

Chilli, fresh yellow

1 pinch

Chilli flakes

2

Limes

50 g

Peanuts, unsalted

1 tbsp

Radish, sweet

1

Scotch bonnet chilli

2

Shallots, red

1/2

bunch Thai basil

1/4

bunch Thai mint

1

Egg, large free-range

140 g

Silken tofu

1

Fish sauce

2 tbsp

Tamarind paste

150 g

Flat rice noodles

1/2

bunch Chinese chives

25 g

Palm sugar

1

Sesame oil

1

White wine vinegar