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Prawn and tofu pad thai

delicious. magazine
  • minutes
  • Serves 4

INGREDIENTS

1 tsp

Shrimp paste

150 g

Sustainable peeled king prawns

1

Broccoli head

2

Chili pepper, red

1

Large bunch Coriander, fresh half half

2

Garlic cloves

1

Juice 1 lime

1

Lime, wedges

1

bunch Spring onions

2

Eggs, large free-range

80 g

Tofu, extra firm

60 milliliters

Fish sauce

1

Fish sauce

2 tbsp

Tamarind paste

200 g

Flat rice noodles, dried

100 g

Palm sugar

1

Rapeseed or vegetable oil

1

Large handful Peanuts and cashews, salted

Ingredient ending

To serve