Tofu pad thai
Serving size: Serves 4
Cuisine type: AsianCooking time: Less than 30 minutes
Special options: VegetarianCourse: Main
Tofu pad thai
INGREDIENTS
200g rice stick noodles
¼ cup (60ml) peanut oil
2 eggs, beaten lightly
2 cloves garlic, crushed
2 small fresh red chillies, chopped finely
½ cup (45g) packaged Asian fried shallots (or onion)
150g marinated Thai-style tofu
150g snow peas, trimmed, sliced lengthways
¼ cup (35g) roasted peanuts, chopped
3 cups (240g) bean sprouts
6 green onions (green shallots), sliced thinly
2 tablespoons soy sauce
1 tablespoon lime juice
2 tablespoons chopped fresh coriander
METHOD
Place noodles in a large heatproof bowl; cover with boiling water, stand until noodles just soften, drain.
Heat 2 teaspoons of the oil in a wok; pour in egg, swirl wok to make a thin omelette. Cook until egg is just set. Remove from wok; roll omelette, cut into thin strips.
Heat remaining oil in wok; stir-fry garlic, chilli and fried onion until fragrant. Add tofu and snow peas, stir-fry for 1 minute. Add half the nuts, half the sprouts and half the green onion; stir-fry until sprouts are just wilted.
Add noodles, soy sauce and lime juice; stir-fry, tossing gently, until combined. Remove from heat; toss through omelette strips, coriander and the remaining nuts, sprouts and green onion.
Serve immediately.
Not suitable to freeze or microwave.
Cook's note: Fried shallots are available from Asian food stores and some supermarkets. For non-vegetarians, you can add prawns or chopped chicken and use fish sauce in place of soy sauce, if preferred.
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