INGREDIENTS
Pad Thai sauce
1 tbsp tamarind puree
1 tbsp fish sauce
2 tbsp grated palm sugar
1 tbsp oyster sauce
Pad Thai
125 g packet Pad Thai noodles (medium-thickness dried rice noodles)
2 tbsp vegetable oil
1 small brown onion, thinly sliced
2 garlic cloves, thinly sliced
1 long red chilli, thickly sliced, optional
150 g chicken breast, thinly sliced
100 g firm tofu, cut into short batons
2 eggs, lightly beaten
1 cup bean sprouts
½ bunch garlic chives, cut into 3 cm lengths
To serve
½ cup bean sprouts
1 lime, cut into wedges
2 tbsp roughly chopped roasted peanuts
Ground chilli powder
METHOD
Pad Thai sauce
- Combine all ingredients in a small bowl.
- Taste and add more sugar or fish sauce to your preferred taste.
Pad Thai
- Soak the noodles as per the packet instructions then drain in a colander.
- Heat a flat-bottom wok on medium heat, induction setting 5 for 5 minutes. Increase the heat to medium-high, induction setting 8. Add the oil, onion, garlic and chilli and cook for 20 seconds.
- Add the chicken and tofu; cook for 1 minute, pull the chicken mixture to the side and add the beaten egg. Cook, moving the egg around the pan for 1 minute, or until just set.
- Add the bean sprouts, garlic chives, noodles and Pad Thai sauce. Cook, stirring, for 1 minute or until the sauce is absorbed slightly and the vegetables soften.
- Serve immediately with the extra bean sprouts, lime wedges, peanuts and dried chilli powder.
Hints and tips
- This recipe was tested to 20 ml tablespoon measures.
- Substitute prawns, pork or other meats for the chicken if desired.
APPLIANCE / FUNCTION
Miele
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