Pad Thai Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthy++Servings6
Interest GroupEveryday
Ingredients
| Rice noodles | 315 Gram, dried | |
| Vegetable oil | 2 Teaspoon | |
| 4 red or golden shallots, chopped | ||
| Red chillies | 3 , chopped | |
| Ginger | 2 Tablespoon, shredded | |
| 250 g/8 oz boneless chicken breast fillets, chopped | ||
| 250 g/8 oz medium uncooked prawns, shelled and deveined | ||
| 60 g/2 oz roasted peanuts, chopped | ||
| Sugar | 1 Tablespoon | |
| Lime juice | 4 Tablespoon | |
| Fish sauce | 3 Tablespoon | |
| Light soy sauce | 2 Tablespoon | |
| 125 g/4 oz tofu, chopped | ||
| 60 g/2 oz bean sprouts | ||
| Coriander leaves | 4 Tablespoon | |
| Mint leaves | 3 Tablespoon | |
| Lime wedges to serve | ||
Directions
1. Place noodles in a bowl and pour over boiling water to cover. If using fresh noodles soak for 2 minutes; if using dried noodles soak for 5-6 minutes or until soft. Drain well and set aside.
2. Heat oil in a frying pan or wok over a high heat, add shallots, chillies and ginger and stir-fry for 1 minute. Add chicken and prawns and stir-fry for 4 minutes or until cooked.
3. Add noodles, peanuts, sugar, lime juice and fish and soy sauces and stir-fry for 4 minutes or until heated through. Stir in tofu, bean sprouts, coriander and mint and cook for 1-2 minutes or until heated through. Serve with lime wedges.
2. Heat oil in a frying pan or wok over a high heat, add shallots, chillies and ginger and stir-fry for 1 minute. Add chicken and prawns and stir-fry for 4 minutes or until cooked.
3. Add noodles, peanuts, sugar, lime juice and fish and soy sauces and stir-fry for 4 minutes or until heated through. Stir in tofu, bean sprouts, coriander and mint and cook for 1-2 minutes or until heated through. Serve with lime wedges.
Chef
