Thursday, May 02, 2013

Chicken Pad Thai

Hello! Hope you're having a gorgeous day. We're enjoying a bright, sunny day 

I think it's time I cooked this delicious meal again. It's been a while and it is an easy recipe. Our children devoured it the last time I made it. Think I'll make double, so we have leftovers. It is light on the tummy, healthy and tastes so fresh!

Serves 4

Preparation Time:
 10 minutes
Cooking Time: 
     10 minutes

200g rice stick noodles
2 tbsp oil
200g firm tofu, drained, cut into 1cm pieces
1/4 cup sweet chilli sauce
2 tbsp lime juice
1 tbsp fish sauce
2 tbsp brown sugar
2 eggs, lightly beaten
500g chicken breast, cut into stir-fry strips
3 garlic cloves, crushed
3 green shallots
1 ½ cups bean shoots
1/4 cup crushed nuts
1 bunch coriander leaves
Slices of chilli and lime wedges, optional

Place noodles into a large bowl, cover with boiling water and stand until soft. Heat oil in a large fry pan. Add tofu and cook, tossing, until golden. Drain on paper towel. Meanwhile, combine chilli sauce, lime juice, fish sauce and brown sugar in a jug.

Heat a large non-stick frying pan. Add a little oil. Cook egg, roughly break up as it cooks. Cook chicken strips and garlic until lightly browned. Remove from pan and set aside.

Heat remaining oil. Stir-fry shallots for 1 minute. Add drained noodles to wok and stir until well combined. Add sauce mixture and egg, toss until well combined. Return chicken to pan with bean shoots and cook until heated through.

Spoon into serving bowls. Sprinkle with nuts and coriander leaves. Optional, some slices of chilli and serve with lime wedges.

Hope you enjoy making this for your family, or friends!

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