Pad thai
A recipe from the Good Food collection.
Ingredients
400g dried flat rice stick noodles
2 tbsp peanut oil
2 eggs, lightly beaten
1 onion, cut into thin wedges
2 garlic cloves, crushed
1 small red capsicum, cut into thin strips
100g fried tofu, cut into strips 5mm wide
6 spring onions, thinly sliced on the diagonal
a handful of chopped coriander leaves
60ml (1/4 cup) soy sauce
2 tbsp lime juice
1 tbsp soft brown sugar
2 tsp sambal oelek or chilli sauce
90g (1 cup) bean sprouts, tails trimmed
40g (1/4 cup) chopped roasted unsalted peanuts
Method
Step 1
Cook the noodles in a saucepan of boiling water for 5-10 minutes, or until tender. Drain and set aside.
Step 2
Heat a wok over high heat and swirl in enough peanut oil to coat the bottom and side. When the oil is smoking, add the egg and swirl to form a thin omelette. Cook for 30 seconds, or until just set. Roll up, remove from the pan and thinly slice.
Step 3
Heat the remaining sesame oil in the wok. Stir-fry the onion, garlic and capsicum over high heat for 2-3 minutes, or until the onion has softened. Add the noodles, tossing well. Stir in the omelette, tofu, spring onion and half the coriander.
Step 4
Mix together the soy sauce, lime juice, sugar and sambal oelek, then pour it over the noodles and toss to coat. Sprinkle the bean shoots over the top and garnish with the peanuts and the remaining coriander. Serve immediately.
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