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Pad Thai with Banana Blossom

Pad Thai with Banana Blossom prepared dish

This Thai-style Pad Thai combines rice noodles, tofu, egg, banana blossom, bean sprouts, and spring onions in a balanced tamarind sauce. It is savory, tangy, lightly sweet, and finished with roasted peanuts, chili, and fresh lime.

This recipe is thai style, dinner, scaled for 4 servings, with 25 min prep and 20 min cook.

Prep: 25 min · Cook: 20 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include rice noodles, banana blossom, firm tofu, eggs.
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 200 g rice noodles (flat 6 to 8 mm, soaked until pliable)
  • 1 medium banana blossom (thinly sliced and soaked in acidulated water)
  • 150 g firm tofu (diced)
  • 2 large eggs (lightly beaten)
  • 150 g bean sprouts
  • 3 stalks spring onions (cut into 3 cm pieces)
  • 2 medium shallots (thinly sliced)
  • 3 cloves garlic cloves (finely chopped)
  • 3 tbsp tamarind paste
  • 3 tbsp fish sauce
  • 1 tbsp lime juice
  • 2 tbsp palm sugar (grated)
  • 3 tbsp neutral cooking oil
  • 40 g roasted peanuts (crushed)
  • 0.5 tsp red chili flakes
  • 1 tbsp dried shrimp (rinsed, optional)
  • 4 wedges lime wedges (for serving)

Instructions

  1. Soak the rice noodles in warm water until pliable but still slightly firm, then drain well.
  2. Thinly slice the banana blossom and place it immediately into acidulated water to prevent browning, then drain before cooking.
  3. In a small bowl, whisk together the tamarind paste, fish sauce, lime juice, and palm sugar until the sugar dissolves.
  4. Heat the oil in a wok or large skillet over medium-high heat, then stir-fry the garlic and shallots until fragrant and lightly golden.
  5. Add the tofu and optional dried shrimp, and cook until the tofu is lightly golden around the edges.
  6. Push the ingredients to one side of the wok, pour in the beaten eggs, and scramble gently until just set.
  7. Add the banana blossom and drained noodles, pour in the sauce, and toss continuously until the noodles are evenly coated and most of the sauce is absorbed.
  8. Add the bean sprouts and spring onions, and toss briefly so they warm through while remaining crisp.
  9. Divide the Pad Thai among plates, then top with crushed peanuts and chili flakes and serve with lime wedges.

Nutrition (per serving)

  • Calories: 462
  • Protein: 15 g
  • Fat: 19 g
  • Carbohydrates: 60 g
  • Fiber: 5 g
  • Sugar: 9 g
  • Sodium: 1085 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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