RECIPES K ATY MCCLELLAND PHOTOGRAPHS DAVID CHARBIT

FOOD ST YLING SOPHIE AUSTEN-SMITH ST YLING LUIS PERAL

Easy pad Thai
SERVES 4. HANDS-ON TIME 30 MIN

Grind 80g roughly chopped roasted
peanuts to a rough paste in a pestle
and mortar with 2 tsp chilli flakes,
3 peeled garlic cloves, 2 tbsp
light muscovado sugar and
a small handful of chopped
coriander stalks.
Heat 2 tbsp vegetable oil in a
large frying pan over a medium
heat and fry 280g cubed extra-firm
tofu until golden, then scoop out
and drain on kitchen paper. Add
360g peeled, sustainable raw king
prawns to the pan. Fry until just
pink, then remove and set aside.
Reduce the heat and fry 200g
thinly sliced shallots until golden,
then add the chilli peanut paste and
fry for 2-3 minutes. Finely chop
500g chard, keeping the stalks and
leaves separate. Add the stalks to
the pan and stir-fry for 3-4 minutes
until beginning to soften. Add 150g
cooked flat rice noodles to the pan,
then return the tofu and prawns
to the pan with the chard leaves.
Stir-fry to mix and heat through.
Season with 2 tbsp soy sauce,
2 tbsp fish sauce and the juice of
2 limes. Serve with extra peanuts
sprinkled on top and lime wedges.
PER SERVING 504kcals, 20.2g fat
(3.1g saturated), 33.7g protein,
45.5g carbs (12.5g sugars), 3.1g salt,
3g fibre

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We used 280g

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86 deliciousmagazine.co.uk