Sunday, July 18, 2010

Tofu Pad Thai

One of my lovely fellow bloggers gave me this recipe and it is definitely a one-pan wonder. Prepare all your ingredients beforehand, chuck everything in and bob's your nana, done! Super easy and really delicious.

{ Tofu Pad Thai }

200g rice stick noodles
1/4 cup (60ml) peanut oil
2 eggs, beaten lightly
2 cloves garlic, crushed
2 small fresh red chillies, chopped finely
1/2 cup (45g) packaged Asian fried shallots (or onion)
150g marinated Thai-style tofu
150g snow peas, trimmed, sliced lengthways
1/4 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

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.

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