recipe

Pad Thai

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.