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Pad Thai rice
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Whip up a delicious and healthy Pad Thai in no time.
Ingredients:
  • 266.00 gm jasmine rice
  • 65.63 gm lime juice
  • 40.00 ml grated palm sugar
  • 56.88 gm peanut oil
  • 200g chicken breast fillet, thinly sliced
  • 300g firm tofu, cut into 2cm cubes
  • 1 brown onion, halved, cut into thin wedges
  • 2 garlic cloves, crushed
  • 1 long red chilli, finely chopped
  • 1 large carrot, halved lengthways, thinly sliced diagonally
  • 200g green beans, trimmed, cut into 3cm lengths
  • 2 eggs, lightly beaten
  • 125.00 ml bean sprouts, trimmed
  • 62.50 ml fresh coriander leaves
  • Chopped roasted peanuts, to serve
  • Sliced red chilli, to serve
Instructions:
  • Prepare the rice using the absorption method as directed on the packet. In a bowl, combine lime juice, fish sauce, and sugar. Stir until the sugar is completely dissolved.
  • Preheat a wok over medium-high heat, then evenly coat with 1 tablespoon of oil. Quickly brown the chicken for 2 minutes. Move it to a bowl. Add another tablespoon of oil to the wok, then stir-fry the tofu until golden for 3 to 4 minutes. Transfer to a bowl.
  • Drizzle the remaining oil into a hot wok. Toss in the onion, garlic, and chili. Stir-fry for 2 minutes until the onion softens. Introduce the carrot and beans into the mix. Stir-fry for 3 minutes until they are just tender. Create a space in the middle of the vegetables and crack an egg into it. Let it cook for about 1 minute, stirring occasionally until it sets. Gently break the egg into pieces.
  • Combine rice, tofu, chicken, and sauce mixture in a wok. Stir-fry for 2 minutes until heated through. Add sprouts and coriander, toss to mix well. Serve in bowls topped with peanuts, chili, and lime wedges.

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