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Recipe
Pad Thai with scampi and tofu
A flavorful Pad Thai with succulent scampi, crisp vegetables and golden tofu. The Muurikka Griddle Pan gives you plenty of space to cook everything and makes it easy to toss the noodles with the flavorful sauce. Top with spring onions, roasted cashew nuts, fresh coriander and lime.
13 ingredients
2–3 servings
13 ingredients
2–3 servings
Recipe
Pad Thai with scampi and tofu
A flavorful Pad Thai with succulent scampi, crisp vegetables and golden tofu. The Muurikka Griddle Pan gives you plenty of space to cook everything and makes it easy to toss the noodles with the flavorful sauce. Top with spring onions, roasted cashew nuts, fresh coriander and lime.
Ingredients
250 g scampi
200 g rice noodles
2 garlic cloves, finely chopped
1 yellow onion, chopped
2 eggs
3 tbsp oil
100 g bean sprouts
100 g tofu, diced
1.5 dl Pad Thai sauce
To serve
4 tbsp chopped spring onions
1 handful fresh coriander, roughly chopped
4 tbsp roasted cashew nuts
2–3 lime wedges
Step-by-step
Step 1
Cook the rice noodles according to the instructions on the packet and set aside.
Step 2
Heat the griddle pan. Lightly roast the cashew nuts on the dry griddle pan and set aside.
Step 3
Add a little oil to the griddle pan and cook the onion for a couple of minutes. Add the garlic and scampi and cook until the scampi are cooked through. Set the mixture aside.
Step 4
Cook the tofu in a little oil until golden.
Step 5
Return the onion and scampi to the griddle pan and add the noodles. Mix well and reduce the heat slightly.
Step 6
Crack the eggs onto a clear area of the griddle pan. Stir and cook until just set. Mix into the noodles and add the Pad Thai sauce.
Step 7
Remove the griddle pan from the heat and mix in the bean sprouts. Top with spring onions, roasted cashew nuts and coriander. Squeeze over the lime and serve immediately.
