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!
Prep Time20 minutesmins
Cook Time10 minutesmins
Course: Dinner, Main, Stir-Fry
Cuisine: Thai
Keyword: gluten free dinner ideas, gluten free pad thai, homemade pad thai recipe, pad thai dinner recipe, prawn tofu pad thai, thai dinner recipes, tofu pad thai recipe
1small bunch fresh corianderleaves and stalks chopped fine
1tablespoonfinely chopped chivesto serve
lemon wedgesto serve
chopped red chillito serve (optional)
Instructions
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.
Notes
Use spring onion instead of garlic chives if you can't find any.Tamarind puree is essential to this dish. It can be found in Asian sections of supermarkets.