Pad Thai with Tofu

  • 15 Oct - 21 Oct, 2022
  • Mag The Weekly
  • Cookery


· 80 g roasted peanuts

· 2 teaspoons chilli flakes

· 3-4 garlic cloves

· 2 tablespoons light muscovado sugar

· 2 tablespoons vegetable oil

· 280 g cubed tofu

· 360 g prawns

· 200 g sliced shallots

· Chilli peanut paste

· 500 g chard

· 150 g rice noodles

· 2 tablespoons soy sauce

· 2 tablespoons fish sauce


Grind the roasted peanuts to a rough paste with the chilli flakes, garlic cloves, muscovado sugar and a handful of chopped coriander stalks. Heat the oil in a frying pan over a medium heat and fry the cubed firm tofu until golden, then scoop out and drain on kitchen paper. Add the king prawns to the pan. Fry until just pink, then remove and set aside. Reduce the heat and fry the shallots until golden, then add the chilli peanut paste and fry for two minutes. Finely chop the chard, keeping the stalks and leaves separate. Add the stalks to the pan and stir-fry until beginning to soften. Add the noodles to the pan, then return the tofu and prawns to the pan with the chard leaves. Stir-fry to mix and heat through. Season with soy sauce, fish sauce and the lime juice. Serve with peanuts sprinkled and lime wedges.