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
A FOOD REVOLUTION 
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