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Pad Thai
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Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Ingredients:
200g dried rice stick noodles
36.40 gm peanut oil
200g firm tofu, drained, cut into 1cm pieces
400g chicken breast fillets, trimmed, thinly sliced
3garliccloves, crushed
2eggs, lightly whisked
82.50 ml pad Thai paste
42.00 gm fresh lime juice
125.00 ml choppedpeanuts
1bunchchives, chopped
85g bean sprout
1bunchcoriander, leaves picked
Instructions:
Place the noodles in a heatproof bowl and cover with boiling water. Let them sit for 15 minutes, then drain thoroughly.
In a large wok over medium-high heat, heat the oil. Add the tofu and cook until golden, then drain on paper towel.
In the hot wok with remaining oil, quickly stir-fry chicken and garlic until cooked. Move chicken to the side and add egg, letting it cook for 1 minute without stirring. Mix in noodles, pad Thai paste, and lime juice.
Take the wok off the heat and add peanuts, chives, bean sprouts, and coriander. Serve with lemon wedges.