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Pad Thai

This recipe is full of punchy flavours and great texture

Description

This recipe is full of punchy flavours and great texture

Ingredients

250gRice stick noodles

2 tbsp Lime juice

2 tbsp Fish sauce

2 tbsp Palm or Brown sugar

2 tbsp Tamarind paste

2 tbsp Peanut oil

2Chicken breast fillets, thinly sliced

500g Green prawns, peeled, deveined

3Spring onions, thinly sliced diagonally

2Crushed garlic cloves

2Small red chillies, deseeded, finely chopped

2Eggs, lightly beaten

250gBean sprouts, tails removed

½ Banana flower

150g Extra firm tofu

¼ cup Roasted peanuts, finely chopped

½ cup Coriander leaves

Lime wedges, to serve

Method

Place noodles into a heat-proof bowl. Cover with boiling water and leave to stand until tender. Drain and rinse under cold water.

Combine lime juice, fish sauce, tamarind and sugar in a jug. Whisk with a fork to combine.

Stir-fry chicken until golden, add the prawns, onions, garlic and chilies until prawns turn pink.
Add the eggs until cooked then add noodles and toss together

Add lime juice mixture to wok, toss to combine and stir-fry for 1 minute.

Fold in the sprouts, banana flour and tofu.

Serve with peanuts and coriander leaves and lime wedges.

Course Gluten Free, Main, Poultry, Sociable

Cuisine Pan Asian, Thai

Skill LevelSimple

Servings:6-8


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