Prawn And Tofu Pad Thai Food

PAD THAI WITH PRAWNS

Steps:

• Boil the noodles in salted water for 3 mins until soft. Drain and rinse in cold water. To make the sauce, mix all the ingredients together in a small bowl.
• Heat a wok with half the oil. Add the prawns and spring onions, and cook, stirring quickly, for 1 min or until the prawns turn pink. Push to the side and add the remaining oil. Add the egg and let sit for 30 secs, then scramble until cooked. Add the noodles and sauce, and cook, stirring continuously, for 3 mins or until everything is hot.
• Serve the noodles with the peanuts and coriander sprinkled on top, and lime wedges for squeezing over.

SPICY SHRIMP AND TOFU PAD THAI

Steps:

• Soak noodles in warm water for 30 minutes. Drain in a colander and cover with damp paper towels until ready to use.
• In a small saucepan, combine tamarind juice, soy sauce, palm sugar, fish sauce, and Sriracha. Bring to a boil, stirring, until sugar is dissolved and remove from heat.
• Heat oil in a wok over medium-high heat. When oil shimmers, carefully add half the shallots and fry, stirring frequently, until shallots are golden brown. Transfer shallots to paper towel-lined plate to drain.
• Raise heat to high and add remaining shallots, scallions, and shrimp. Cook, stirring constantly, just until shrimp are opaque and firm to the touch, 2 minutes. Remove to a plate, reserving oil in wok.
• Add tofu to wok and cook to heat through, 1 minute, and transfer to plate with shrimp.
• Add eggs to wok and cook, stirring constantly, just until eggs are set but still wet, 1 minute, and transfer to plate with shrimp and tofu.
• Add sauce to wok and bring to a boil. Stir in noodles and cook until noodles are hot, 2 minutes. Return shrimp, tofu, and eggs to wok and stir to combine. Serve immediately with garnishes.

TOFU PAD THAI

Steps:

• Preheat oven to 400°F Cut the tofu into thirds & lightly coat with 1 teaspoons peanut oil per tofu slice. Once done put tofu into oven until pieces are golden & sizzling. Once the tofu is done cut into small cubes.
• Cook rice noodles according to package directions. Once the noodles have cooked cool off with cold water, drain, & set aside.
• Shred carrots & dice green onions while noodles & tofu are cooking.
• Mix together soy sauce, rice vinegar, sugar, ketchup & peanut butter. Set aside.
• Heat 1 teaspoons oil in large wok. Add cooked noodles, green onions, bean sprouts, carrots & sauce mixture. Cook, stirring occasionally, until sauce thickens.
• Add tofu pieces and heat through. Garnish with peanuts or serve on the side as an option.

PAD THAI WITH SHRIMP AND TOFU

Steps:

• Start by soaking the flat rice noodles in slightly hot water for 30-50 minutes. Lets prepare the other ingredients while soaking.
• Cut the firm tofu into matchsticks cuts (thin strips about 1 inch long). Fry the tofu in 1 tbsp peanut oil until golden on all sides. Set aside.
• Add salt to egg and gently stir.
• Prepare the sauce. Combine fish sauce, sugar, soy sauce, Thai Style Chili Sauce, Tamarind juice concentrate, ketchup, and chili pepper. Set aside.
• Heat up 1 tbsp peanut oil over medium-high fire; add garlic, ginger, and crushed red pepper.
• Once garlic begin to brown, add cabbage, stir until soften.
• Add the prepared sauce.
• Add the flat rice noodles, stirring quickly to prevent from sticking. Taste the noodles to check firmness. Noodles should be heavier in taste at the moment, but if it's not soft enough, add a little water and cook a bit longer.
• Put noodles to one side, crack egg into pan, and in about 20 seconds, scramble and fold into noodles.
• Add shrimp, stir for 30 seconds.
• Add bean sprouts, green onion, firm tofu, and peanuts.
• When shrimps are pink on both sides, remove from fire.
• Serve with cilantro and lime juice.

PRAWN PAD THAI

Steps:

• Place the rice stick noodles in a bowl and cover with boiling water.
• Allow to soak till soft.
• Drain and rinse with cold water.
• Heat 1 tablepsoon of the oil in a wok over high heat.
• Add the eggs, swirl, stir gently and cook until just set.
• Remove from the wok and set aside.
• Add the remaining oil, ginger and chilli to the wok and cook for 1 minute.
• Add the prawns and cook for 3 minutes or till they start to turn pinkish.
• Add the noodles, lemon juice, fish sauce and sugar and cook for another 3 minutes.
• Toss through the cooked egg, beansprouts and green onions/scallions.
• Serve IMMEDIATELY, sprinkled with the peanuts.
• You can add more peanuts if you like it crunchier.

PAD THAI WITH TOFU

Steps:

• To prepare sauce, in a bowl, combine first 5 ingredients, stirring with a whisk.
• To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes.
• Add sauce and tofu; cook 1 minute.
• Stir in coconut milk; cook 2 minutes.
• Stir in next 6 ingredients (lettuce through noodles); cook 1 minute.
• Serve with lime wedges.