Seriously satisfying recipe for Prawn and Tofu Pad Thai

150g flat rice noodles
1 fresh bird’s-eye chilli
1 fresh yellow chilli
2 limes
groundnut oil
2 red shallots
½ a bunch each of Chinese chives, Thai basil, Thai mint (45g total)
140g silken tofu
4 large raw peeled tiger prawns
25g dried shrimps
50g shelled unsalted peanuts
1 pinch of dried chilli flakes
1 tablespoon jarred shredded sweet radish
1 large egg
60g beansprouts

Tamarind sauce:
25g palm sugar
2 tablespoons tamarind paste
fish sauce
white wine vinegar

How to
Cook the rice noodles according to the packet instructions. Meanwhile, make the
tamarind sauce. Coarsely grate the palm sugar into a bowl, add the tamarind paste,
1 tablespoon of fish sauce, a dash of vinegar and 2 tablespoons of boiling water and mix
well so the sugar dissolves. Taste, and adjust the flavours if needed – you’re looking for
sweet, sour and slightly salty. Halve, deseed and finely slice the chillies, then place in a bowl
with the juice from 1 lime to make a quick pickle.

Drain the noodles and toss in a little oil. Peel and roughly chop the shallots, then trim and
finely slice the chives. Pick and roughly chop most of the basil and mint leaves. Slice the
tofu into rough 1cm chunks. Run the tip of a knife down the back of each prawn and pull
out the vein, meaning they’ll butterfly as they cook. Rinse the dried shrimps under cold
running water, then pat dry with kitchen paper.

Place a large wok on a medium heat with a splash of oil, then add the dried shrimps,
peanuts and chilli flakes. Toss for 2 to 3 minutes, or until golden. Take the pan off the heat,
transfer half the mixture to a pestle and mortar and lightly crush, keeping to one side.
Return the pan to a medium-high heat with another splash of oil, adding the shallots to the
mix. Fry for 2 minutes, or until turning golden. Toss in the prawns, chives, chopped herbs
and shredded radish, then cook for a further 2 to 3 minutes, or until the prawns are almost
cooked through. Beat and add the egg, cook for 1 to 2 minutes, then fold through and toss
in the tofu, noodles, beansprouts and tamarind sauce until well combined.

Divide the pad Thai between bowls, sprinkle over the crushed nut mixture from the
mortar and pick over the remaining mint and basil leaves. Serve with the quick pickled
chillies and lime wedges for squeezing over. Delicious!


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This recipe is from Jamie Oliver’s latest cookbook, Jamie’s Friday Night Feast. Packed with show-stopping dishes for the weekend and special occasions, this is the ultimate in indulgent food. Available online and at bookstores for RRP360.00