This mouth-watering recipe is ready in just 1 hour and 10 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
For the prawn with tamarind-Thai basil glaze:
1) Place the tamarind in a bowl, cover with the boiling water and leave to sit until softened. Press the pulp through a sieve into a bowl and discard the seeds and fibre.
2) Combine the orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth. Strain the mixture through a mesh sieve. Return to the blender and, with the motor running, slowly add 90ml of the oil and blend until emulsified.
3) Heat the remaining oil in a large nonstick frying pan over a high heat. Season the prawns on both sides with salt and pepper and add to the pan. Stir in the tamarind glaze, turn the prawns over and continue until prawns are cooked through and glazed.
For the pad Thai:
1) Soak the noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
2) Place the tamarind in a bowl, cover with the boiling water and leave to sit until soft, about 10 minutes. Force the mixture (including the water) through a sieve into a bowl, discarding the seeds and fibres. Add the soy sauce, muscovado sugar and hot sauce to the tamarind, stirring until the sugar has dissolved. Set the tamarind sauce aside.
3) Heat the oil in a wok or a large frying pan over a medium heat until hot, then fry half the shallots, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels.
4) Reheat the oil in the wok over a high heat until hot. Fry the tofu in one layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer the tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve.
5) Lightly beat the eggs with the salt, pepper and water. Heat 30ml of the reserved oil in a wok or saute pan over a high heat until it shimmers. Add the eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
6) Heat the wok over medium heat, add 90ml of the reserved oil, then swirl to coat the side of the wok. Stir-fry the spring onions, garlic and remaining uncooked shallots until softened, about 1 minute.
7) Add the noodles and stir-fry over a medium heat for about 2 minutes. Add the tofu, bean sprouts and 375ml of tamarind sauce and simmer, turning the noodles over to absorb the sauce evenly, until the noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs.
8) Transfer to a large shallow serving dish and top with the glazed prawns, crispy shallots, Thai basil, coriander and peanuts. Serve lime wedges on the side.
1) Place the tamarind in a bowl, cover with the boiling water and leave to sit until softened. Press the pulp through a sieve into a bowl and discard the seeds and fibre.
2) Combine the orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth. Strain the mixture through a mesh sieve. Return to the blender and, with the motor running, slowly add 90ml of the oil and blend until emulsified.
3) Heat the remaining oil in a large nonstick frying pan over a high heat. Season the prawns on both sides with salt and pepper and add to the pan. Stir in the tamarind glaze, turn the prawns over and continue until prawns are cooked through and glazed.
For the pad Thai:
1) Soak the noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
2) Place the tamarind in a bowl, cover with the boiling water and leave to sit until soft, about 10 minutes. Force the mixture (including the water) through a sieve into a bowl, discarding the seeds and fibres. Add the soy sauce, muscovado sugar and hot sauce to the tamarind, stirring until the sugar has dissolved. Set the tamarind sauce aside.
3) Heat the oil in a wok or a large frying pan over a medium heat until hot, then fry half the shallots, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels.
4) Reheat the oil in the wok over a high heat until hot. Fry the tofu in one layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer the tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve.
5) Lightly beat the eggs with the salt, pepper and water. Heat 30ml of the reserved oil in a wok or saute pan over a high heat until it shimmers. Add the eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
6) Heat the wok over medium heat, add 90ml of the reserved oil, then swirl to coat the side of the wok. Stir-fry the spring onions, garlic and remaining uncooked shallots until softened, about 1 minute.
7) Add the noodles and stir-fry over a medium heat for about 2 minutes. Add the tofu, bean sprouts and 375ml of tamarind sauce and simmer, turning the noodles over to absorb the sauce evenly, until the noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs.
8) Transfer to a large shallow serving dish and top with the glazed prawns, crispy shallots, Thai basil, coriander and peanuts. Serve lime wedges on the side.
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Overall Rating:
4.30
(25)
