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Pad Thai
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Prep Time:
25 minutes
25 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
40 minutes
40 minutes
Lighten up your favorite takeout dish by stir-frying with spray oil and steaming veggies with water.
Ingredients:
- 200g dried thick rice noodles
- 3 green onions, trimmed
- 65.63 gm lime juice
- 48.80 gm fish sauce
- 32.00 gm 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
- 40.00 ml raw peanuts, roughly chopped
- 125.00 ml fresh coriander sprigs
Instructions:
- Place the noodles in a large heatproof bowl and cover them with boiling water. Let stand for 8 to 10 minutes until tender, then drain well.
- Slice the white part of the onions thinly and cut the green part into 4cm lengths. Mix lime juice, fish sauce, and sugar in a small bowl.
- Prepare the wok by lightly coating it with oil and heating it over medium-high heat. Stir-fry the chicken until it turns light golden, about 3 minutes. Transfer to a plate. Then, stir-fry the tofu until it also turns light golden, about 3 minutes. Transfer to a plate.
- Combine beans, carrot, thinly sliced onion, and 2 tablespoons of cold water in the pan. Sauté for 4 minutes until tender. Create an opening in the center of the vegetables and crack the egg into it. Stir occasionally for 1 minute until the egg is cooked and set, then roughly break it into pieces.
- Combine the noodles, sauce mixture, chicken, tofu, peanuts, coriander, and remaining onion in the pan. Stir-fry for 1 to 2 minutes until everything is heated through and well combined. Serve hot.