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King Prawn Pad Thai SERVES : 2 | PREPARATION TIME 10 MINUTES | COOKING TIME 10 MINUTES 

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King Prawn Pad Thai

ABOUT THE RECIPE 

This king prawn and tofu pad Thai has a peanut and tamarind sauce and is bursting with authentic flavours! 

METHOD 

Soak the rice sticks in cold water for about half an hour until pliable and drain. 
 
To make the sauce combine the fish sauce, tamarind and palm sugar in a small pan, heat gently to dissolve the sugar. 
Add chilli powder as much or as little as you like. 
 
Heat a heavy-based frying pan with a little oil, add the garlic and stir, now add the soaked rice noodles with a dash of water and mix. Add the sauce and ensure noodles are thoroughly coated, remove noodles from pan. 
 
Reheat the pan with a dash more oil and fry the tofu and king prawns for 2-3 minutes and push to one side of the pan, add the eggs and mix well (scrambling). Re-add the noodles along with the remaining ingredients ensuring all ingredients are well mixed together and heated through. 
 
Serve immediately along with the Lime wedges and Chilli flakes as garnish. 

INGREDIENTS 

120g flat rice stick noodles 
60ml fish sauce 
60ml tamarind water 
60g palm sugar 
Pinch of chilli powder, to taste 
80ml groundnut or vegetable oil 
2 cloves of garlic, finely chopped 
100g extra-firm tofu, chopped into small cubes 
10 king prawns 
2 large eggs 
25g preserved salted radish, chopped 
1 tbsp small dried shrimp 
100g beansprouts 
chives, chopped 
50g roasted peanuts, roughly chopped 
Lime wedges & chilli flakes to garnish 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 
King Prawn Pad Thai

ABOUT THE RECIPE 

This king prawn and tofu pad Thai has a peanut and tamarind sauce and is bursting with authentic flavours! 

METHOD 

Soak the rice sticks in cold water for about half an hour until pliable and drain. 
 
To make the sauce combine the fish sauce, tamarind and palm sugar in a small pan, heat gently to dissolve the sugar. 
Add chilli powder as much or as little as you like. 
 
Heat a heavy-based frying pan with a little oil, add the garlic and stir, now add the soaked rice noodles with a dash of water and mix. Add the sauce and ensure noodles are thoroughly coated, remove noodles from pan. 
 
Reheat the pan with a dash more oil and fry the tofu and king prawns for 2-3 minutes and push to one side of the pan, add the eggs and mix well (scrambling). Re-add the noodles along with the remaining ingredients ensuring all ingredients are well mixed together and heated through. 
 
Serve immediately along with the Lime wedges and Chilli flakes as garnish. 

INGREDIENTS 

120g flat rice stick noodles 
60ml fish sauce 
60ml tamarind water 
60g palm sugar 
Pinch of chilli powder, to taste 
80ml groundnut or vegetable oil 
2 cloves of garlic, finely chopped 
100g extra-firm tofu, chopped into small cubes 
10 king prawns 
2 large eggs 
25g preserved salted radish, chopped 
1 tbsp small dried shrimp 
100g beansprouts 
chives, chopped 
50g roasted peanuts, roughly chopped 
Lime wedges & chilli flakes to garnish 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 

Subscribe to my YouTube channel for more exciting recipes! 

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