Homemade Pad Thai

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Homemade Pad Thai

Recipe (Landscape) - revised (800 × 355 px).png

Lunch

Dinner

Meal Prep

Pumpkin Noodles with Cheeky Curry Sauce

Homemade Pad Thai

by WhatIF Foods — 10/05/2022

Time

30 mins

Serves

1

This traditional Thai dish is as simple to eat as it is to make! Made with our BAMnut Noodle Pumpkin, this recipe will help you recreate pad thai’s signature savoury-sweet flavour.

colored bamnut

Featured Product

Pumpkin Noodles with Cheeky Curry Seasoning

Pumpkin Noodles with Cheeky Curry Sauce

Ingredients

2 tbsp palm sugar
4 tbsp water
2 tbsp tamarind paste
1 tbsp fish sauce
35g firm tofu, cubed
2 tbsp neutral oil (vegetable, sunflower etc.)
15g roasted peanuts, chopped
2 cloves garlic
30g shallot, chopped
5 prawns
1 egg
50g beansprouts
1 serving of Pumpkin Noodle & Cheeky Curry Seasoning
Spring onions (to garnish)
Chilli flakes (to taste)

Directions

Boil the BAMnut Noodle Pumpkin for 3 minutes. Strain and set aside.
In a small pot, melt palm sugar over medium heat. Once melting, stir until colour darkens.
Add the water, fish sauce and tamarind paste and simmer for 30 seconds, then remove from heat.
In a wok or a large pan, heat oil over high heat.
Once heated, sear the prawns until cooked and then remove them from the pan.
In the same pan, add the tofu, garlic, shallots and chilli flakes if using until the garlic turns golden and the tofu is fried.
To the pan, add the cooked noodles and sauce, tossing until combined.
Break your egg over the noodles and mix for 30 seconds to a minute or until egg is fried.
Add the beansprouts and half of the peanuts, and stir into noodles for 30 seconds.
Add the prawns and toss until mixed well.
To serve, garnish with a lime wedge, the rest of the peanuts and spring onions. (optional)

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