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Prawn and tofu pad thai

Sneh Roy
  • 30 minutes
  • Serves 6

INGREDIENTS

14

Yamba prawns with shell on, large cooked

1 cup

Bean sprouts

1

Chilli, red

1 tsp

Chilli flakes, red

1 tbsp

Chives

3

Garlic cloves

1

Lemon, juice of small

1

Lemon, wedges

60 g

Peanuts

250 g

Snow peas

2

Spring onions

4

Eggs

200 g

Tofu

3 tbsp

Fish sauce

1

packet Rice

3 tbsp

Palm sugar

1

Salt

3 tbsp

Peanut oil

1

small bunch Fresh coriander, leaves and stalks chopped fine