Pad Thai
August 5th, 2009
Photography by Luke Burgess
Ingredients (serves 4)
- 200g dried rice stick noodles
- 2 tbs peanut oil
- 200g firm tofu, drained, cut into 1cm pieces
- 400g chicken breast fillets, trimmed, thinly sliced
- 3 garlic cloves, crushed
- 2 eggs, lightly whisked
- 1/3 cup Asia@Home pad Thai paste
- 2 tbs fresh lime juice
- 1/2 cup chopped peanuts
- 1 bunch chives, chopped
- 1 1/2 cups (85g) bean sprouts
- 1 bunch coriander, leaves picked
- Lemon wedges, to serve
Method
- Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes. Drain well.
- Heat 1 tbs oil in a large wok over a medium-high heat. Add the tofu, and cook, tossing, until golden. Drain on paper towel.
- Heat the remaining oil in the wok over a high heat. Add the chicken and garlic, and stir-fry until cooked. Push the chicken to the side of the wok. Add the egg and cook, without stirring, for 1 minute. Toss through noodles, the pad Thai paste and lime juice.
- Remove the wok from the heat and toss in the peanuts, chives, bean sprouts and coriander. Serve with lemon wedges.
Source:taste.com.au
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