Recipe courtesy of Aloy Thai Cuisine
Recipe courtesy of Aloy Thai Cuisine
River Prawn Pad Thai
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- Level: Intermediate
- Total: 1 hr (not including soaking time)
- Active: 50 min
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1902
- Total Fat
- 95 g
- Saturated Fat
- 19 g
- Carbohydrates
- 232 g
- Dietary Fiber
- 8 g
- Sugar
- 59 g
- Protein
- 32 g
- Cholesterol
- 160 mg
- Sodium
- 5209 mg
- Level: Intermediate
- Total: 1 hr (not including soaking time)
- Active: 50 min
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1902
- Total Fat
- 95 g
- Saturated Fat
- 19 g
- Carbohydrates
- 232 g
- Dietary Fiber
- 8 g
- Sugar
- 59 g
- Protein
- 32 g
- Cholesterol
- 160 mg
- Sodium
- 5209 mg
Ingredients
Fried Tofu:
Pad Thai Sauce:
Pad Thai:
Directions
Special equipment:
a wok; a deep-fry thermometer- For the fried tofu: Pan-fry the tofu in oil until golden brown on each side. Dice the fried tofu into smaller bite-size pieces.
- For the pad Thai sauce: Melt and caramelize the palm and granulated sugar in a saucepan. Add the oyster sauce, soy sauce, fish sauce, vinegar, paprika and white pepper and bring to a simmer. Turn off the heat and let it sit until the sugar is completely dissolved.
- For the pad Thai: Heat enough oil in a wok to deep-fry the prawns to 350 degrees F.
- Lightly dust the prawns with rice flour, then fry, 3 minutes. Set aside. Clean out the wok.
- Heat up the rice bran oil in the wok; add the garlic, red onion and diced fried tofu. Add the eggs and scramble. Add the soaked rice noodles to the wok and mix in 1/2 cup water; cook until soft. Add the pad Thai sauce; toss until all the sauce is absorbed. Add the bean sprouts and chives; turn off the heat and toss until the bean sprouts are incorporated and slight wilted. Plate and top with the crushed peanuts and river prawns. Garnish with fresh lime and ground peanuts.
