31min 4 ppl
Pad Thai Goong
28 minutes
4 people
Medium31–60 min or 7–12 steps
28 min · 8 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 26g
Carbs 58g
Fats 14g
About this dish
Silky rice noodles tossed in a tangy tamarind sauce with plump king prawns, egg and beansprouts, finished with crushed peanuts and lime.
Allergy Info
Eggs, Soya, Peanuts, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Beansprouts100 g
- Garlic clovesfinely chopped3 cloves
- Limescut into wedges, to serve1
Fish & Seafood
- Raw King Prawnspeeled and deveined300 g
Dairy & Eggs
- Eggslightly beaten2
Plant Proteins
- Firm tofucut into 1cm cubes100 g
Tins & Jars
- Tamarind Paste2 tbsp
Dried Goods
- Rice stick noodlessoaked in warm water for 20 minutes until pliable, drained200 g
- Roasted peanutsroughly crushed40 g
- Palm sugar2 tbsp
Spices & Seasonings
- Dried Red Chilliescrushed1 tsp
Oils & Condiments
- Fish sauce2 tbsp
- Vegetable Oil3 tbsp
Utensils
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
- Tongs
- Mixing bowl
Method
1
Cube the tofu and finely chop the garlic.
Approx. 6 minutes
2
Whisk the tamarind paste, palm sugar and fish sauce together in a small bowl to make the sauce.
Approx. 3 minutes
3
Heat 1 tablespoon of the vegetable oil in a wok over high heat and stir-fry the garlic for 1 minute until fragrant.
Approx. 2 minutes
4
Add the prawns and stir-fry for 4 minutes until pink and opaque, checking the thickest prawn reads 63°C on a meat thermometer.
Approx. 4 minutes
5
Push the prawns to one side of the wok, pour in the remaining oil and the beaten eggs, and scramble for 1 minute until just set.
Approx. 2 minutes
6
Add the drained noodles and sauce, and toss constantly for 4 minutes until the noodles are tender and evenly coated.
Approx. 5 minutes
7
Add the tofu, beansprouts and half the peanuts, and toss for 2 minutes until warmed through.
Approx. 3 minutes
8
Divide between plates and scatter with the crushed chillies, remaining peanuts and lime wedges.
Approx. 3 minutes
