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Tofu pad thai

Ingredients

  • 200g rice stick noodles
  • ¼ cup (60ml) peanut oil
  • 2 eggs, beaten lightly
  • 2 cloves garlic, crushed
  • 2 small fresh red chillies, chopped finely
  • ½ cup (45g) packaged Asian fried shallots (or onion)
  • 150g marinated Thai-style tofu
  • 150g snow peas, trimmed, sliced lengthways
  • ¼ 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

Tofu pad thai

  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes
Method

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.

Not suitable to freeze or microwave.

Cook's note: Fried shallots are available from Asian food stores and some supermarkets. For non-vegetarians, you can add prawns or chopped chicken and use fish sauce in place of soy sauce, if preferred.

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