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Pad Thai

  • 0:25 Prep
  • 0:15 Cook
  • 4 Servings

Ingredients

  • 200g dried thick rice noodles
  • 3 green onions, trimmed
  • 1/4 cup lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • Olive oil cooking spray
  • 200g chicken breast fillets, thinly sliced
  • 200g firm tofu, cut into 2cm cubes
  • 300g green beans, trimmed, halved
  • 1 large carrot, halved lengthways, thinly sliced diagonally
  • 2 eggs, lightly beaten
  • 2 tablespoons raw peanuts, roughly chopped
  • 1/2 cup fresh coriander sprigs

Method

  • 1
    Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until tender. Drain well.
  • 2
    Thinly slice white section of onions. Cut green section into 4cm lengths. Combine lime juice, fish sauce and sugar in a small bowl.
  • 3
    Spray a wok with oil. Heat over medium-high heat. Add chicken. Stir-fry for 3 minutes or until light golden. Transfer to a plate. Add tofu. Stir-fry for 3 minutes or until light golden. Transfer to a plate.
  • 4
    Add beans, carrot, thinly sliced onion and 2 tablespoons cold water. Stir-fry for 4 minutes or until tender. Make a well in centre of vegetables. Add egg. Cook, stirring occasionally, for 1 minute or until set. Roughly break into pieces.
  • 5
    Add noodles, sauce mixture, chicken, tofu, peanut, coriander and remaining onion. Stir-fry for 1 to 2 minutes or until combined and heated through. Serve.

Source: taste.com.au

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