Chicken and tofu pad Thai

Ingredients

• 250g flat dried rice stick noodles
• 1 tablespoon cornflour
• 1/2 teaspoon paprika
• 125g firm tofu, cut into 1cm-thick slices
• olive oil cooking spray
• 500g chicken breast fillets, sliced
• 1/3 cup pad Thai stir-fry paste
• 2 eggs
• 1 tablespoon fish sauce
• 6 green onions, sliced
• 100g beansprouts, trimmed
• 1/2 cup coriander leaves
• 2 tablespoons roasted peanuts, chopped
• lime wedges, to serve

Method

1. Place noodles into a heatproof bowl. Cover with hot water. Stand for 10 minutes or until just tender. Drain. Set aside.
2. Combine cornflour and paprika. Sprinkle over tofu. Heat a wok over medium-high heat. Spray with oil. Cook tofu for 1 minute each side or until golden. Cut into cubes.
3. Spray wok with oil again. Combine chicken and stir-fry paste. Stir-fry, in batches, for 1 minute or until golden. Set aside.
4. Spray wok with oil. Whisk eggs and fish sauce. Add to wok with noodles. Stir-fry for 1 minute or until egg begins to set.
5. Add tofu, chicken and onions. Stir-fry for 2 minutes. Stir in sprouts and coriander. Sprinkle with nuts. Serve with lime wedges.

Tweet