Phad Thai with Prawns

cooking time : 
10 MIN
serving : 
10 MIN
juillet 1, 2020


• 150g BE Rice noodles
• 2 Tbsp vegetable oil
• 120g BE Phad Thai sauce (1 pack)
• 8 pces headless prawns
• 1 egg
• 45g firm yellow tofu (diced)
• 1 handful of chives or spring onions (sliced in 1 inch stucks)
• 1 handful of bean sprouts
• 1/4 cup ground unsalted roasted peanuts
• 2 wedges of lime

Optional : coriander leaves for garnishing and chili flakes

Phad Thai with Prawns

cooking steps


Boil the Thai Rice Noodles in hot water for 5 minutes. Strain the noodles, and coat with a little bit of oil.


In a wok or frying pan on a medium fire, add 2 Tbsp. of oil and saute the prawns. When the prawns are almost cooked through, push them to one side of the wok, and fry the egg and tofu in the empty space. Once the egg is cooked, stir it in with the prawns and tofu.


Add your Thai Rice Noodles, Phad Thai sauce, tofu, fresh spring onions and ground peanuts (and chili flakes if you wish to spice it up).


Continue to stir fry for another 2 minutes, then squeeze the lime and fold in half a handful of bean sprouts right before you turn off the heat. Place on a serving dish and garnish with the remaining bean sprouts and the other lime wedge.

Chef s Tip

This sauce being vegetarian, you can easily make this recipe vegetarian by substituting the prawns by more tofu. You can also add more vegetables to make it a balanced dish : gratted carrots, sliced cabbage, broccoli florets…

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