Pumped pad Thai
Our flavour-packed Prawn pad Thai is proof that getting your post-workout protein fix doesn’t have to be boring. Crispy shallots and beansprouts are a crunchy contrast to smooth tofu and our silky, nutritious eggs. Chock-full of aromatic, Thai-inspired flavours, it’ll energise you and your tastebuds!
20 minutes
Serves 4
Nutritional Information
| Calories | 303 |
| Protein | 13.9g |
| Fat | 14g |
| of which saturates | 2.5g |
| Carbohydrates | 32g |
| of which sugars | 14g |
Ingredients
- 300g flat rice noodles
- 3 tablespoons tamarind paste
- 1 tablespoon coconut sugar
- 1 tablespoon fish sauce
- 40g unsalted shelled peanuts, toasted
- 1 tablespoon groundnut oil
- 2 shallots, finely chopped
- 8 king prawns, from sustainable sources
- 15g Thai basil or Thai mint, finely sliced
- 2 Enriched eggs, beaten
- 150g silken tofu, cubed
- 150g beansprouts
- 1 birds eye chilli, finely sliced
- 2 limes
Method
- Cook the noodles according to packet instructions, then drain and run under cold water.
- To make the tamarind sauce, combine the tamarind paste, coconut sugar and fish sauce, along with 1-2 tablespoons of boiling water, so that the sugar dissolves. Taste and adjust accordingly.
- Roughly crush the peanuts in a pestle and mortar and place a wok on a medium heat, along with 1 tablespoon of oil. To the pan, add the shallots and fry for 2 minutes. Toss in the prawns and herbs and cook until the prawns are pink.
- Pour in the eggs and move around the pan until just cooked. Add the tofu, noodles, half the peanuts and beansprouts and toss together. Remove the pan from the heat and pour in the tamarind dressing.
- Divide between bowls, top with the remaining peanuts, a sprinkle of extra herbs, sliced chilli and lime wedges.
