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  • Recipes
  • Pad Thai with Tortilla Crumb
Pad Thai with Tortilla Crumb

By Eat Real
We love a twist on a classic, and here we’re switching up salty peanuts on a pad Thai for zesty, spicy tortilla chips. We’re serving these sweet and tangy noodles with prawns and tofu but why not try it with chicken or…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

17 total
  • 200g pack Thai Taste Folded Rice Noodles
  • 6 tbsp light soft brown sugar
  • 4 tbsp fish sauce
  • 4 tbsp Thai Taste Tamarind paste
  • 2 tbsp dark soy sauce
  • 2 tbsp vegetable oil
  • 3 banana shallots, finely sliced
  • 4 garlic cloves, finely chopped
  • 2-3 bird’s eye chillies, finely sliced and de-seeded if liked
  • 200g M&S beansprouts
  • 2 x 165g packs Ocado ACS Raw King Prawns
  • 300g pack Dragonfly Organic Tofu Medium Natural, cut into small cubes
  • 4 eggs, beaten
  • 3 salad onions, finely sliced
  • Large handful coriander, roughly chopped
  • 2 limes, cut into wedges
  • ½ x 160g pack Eat Real Multiseed Tortillas Bird’s Eye Chilli, Lime and Sea Salt, crushed into small crumbs

Method

6 steps

  1. Step 1

    Cook the folded rice noodles according to packet instructions then keep to one side. Drain and set aside.

  2. Step 2

    To make the pad Thai sauce, mix the sugar, fish sauce, tamarind paste, soy sauce and 4 tbsp water. Taste and adjust for seasoning.

  3. Step 3

    Heat a large wok, or large frying pan, over a high heat with the oil. Once hot, add the shallots, garlic, chillies and cook for 2-3 mins or until fragrant.

  4. Step 4

    Tip in the beansprouts and stir for 30 secs, then add the prawns. Once the prawns start to turn pink, add the tofu and stir to combine. Cook for another 2 mins.

  5. Step 5

    Make a well in the middle of the pan, and pour in the beaten eggs. Gently mix them until just scrambled. Add the sliced salad onions, noodles, pad thai sauce and stir until everything is combined. Add a splash of water if needed.

  6. Step 6

    Serve topped with coriander, lime wedges and a sprinkling of tortilla crumbs.