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Chicken and tofu pad Thai
Chicken and tofu pad Thai
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Prep Time:
5 minutes
Cook Time:
18 minutes
Total Time:
23 minutes
Whip up a quick and healthy homemade pad Thai instead of takeout.
Ingredients:
  • 250g flat dried rice stick noodles
  • 10.00 gm cornflour
  • 1.25 gm paprika
  • 125g firm tofu, cut into 1cm-thick slices
  • olive oil cooking spray
  • 500g chicken breast fillets, sliced
  • 82.50 ml pad Thai stir-fry paste
  • 2 eggs
  • 24.40 gm fish sauce
  • 6 green onions, sliced
  • 100g beansprouts, trimmed
  • 125.00 ml coriander leaves
  • 40.00 ml roasted peanuts, chopped
  • lime wedges, to serve
Instructions:
  • 1. Place the noodles in a heatproof bowl and cover them with hot water. Let them sit for 10 minutes until they are just tender. Drain the noodles and set them aside.
  • Mix cornflour and paprika, then coat tofu with the mixture. Heat a wok over medium-high heat, spray with oil, and cook tofu for 1 minute per side until golden. Cut cooked tofu into cubes.
  • Re-grease wok with oil. Mix chicken with stir-fry paste. Stir-fry in batches for 1 minute, or until golden. Remove and set aside.
  • Coat wok with oil spray. Blend eggs with fish sauce. Pour into wok with noodles. Cook briefly until egg starts to set.
  • Combine tofu, chicken, and onions in the pan and stir-fry for 2 minutes. Add sprouts and coriander, then sprinkle with nuts before serving alongside lime wedges.

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