One Pot Pad Thai with Prawns & Tofu

Featuring Trident Rice Stick Noodles

INGREDIENTS

2 x packets Trident  noodles

1 tbsp rice bran oil

300g chicken thigh fillets, fat trimmed, each thigh sliced into 6 strips

100g firm tofu, sliced

1 egg, lightly beaten

100g bean sprouts

¼ cup roughly chopped garlic chives

Lime, to serve

Toasted peanuts, to serve

PAD THAI SAUCE

1 tbsp rice bran oil

4 cloves garlic, finely chopped

3 birdseye chillies, finely chopped

¼ cup finely grated palm sugar

¼ cup tamarind paste

2 tbsp fish sauce

2 tsp soy sauce


METHOD

Soak noodles in boiling water for 5 mins, drain and set aside.  

To make the pad thai sauce, in a small saucepan heat the oil over a medium heat.  Add the garlic and chilli, frying for 1 minute until fragrant.  Add all of the remaining ingredients, stirring until the sugar has dissolved.  Reduce heat to a simmer and cook for a further 2-3 minutes until the sauce thickens.  

In a large wok or frypan heat the oil.  Add chicken and fry for 5-6 mins or until golden and cooked through.  Push chicken to one side of the pan, add tofu and fry for 2-3 mins until golden.  Push tofu to the side of the pan, add the egg mixture and fry, stirring, until cooked.  Add the sprouts, chives, cooked noodles and pad thai sauce, tossing to coat and just heat through.

Divide the pad thai between bowls and serve with lime wedges and a generous scatter of peanuts.

Serves 6 – 8

One thought on “One Pot Pad Thai with Prawns & Tofu

  1. Pingback: Global Cuisines Recipe Collection | A FOOD REVOLUTION

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