Rice stick noodles come in various thicknesses; choose medium or thick for this pad thai recipe. Don’t stand the noodles for too long in boiling water or they will break and become mushy when fried.
Ingredients
Method
Put noodles in a large heatproof bowl. Cover with boiling water and stand for 5 minutes until softened. Drain, refresh in cold water, and drain again.
Heat 2 tsp of the oil in a large wok over a medium-high heat. Pour in egg and swirl to form a thin round. Cook for 15-20 seconds or until cooked on edges and a little undercooked on top. Slide omelette onto a board. While hot, roll up like a swiss roll. Cool for 5 minutes, then thinly slice omelette.
Heat ½ of the remaining oil in work over a medium-high heat. Add tofu, and cook, tossing for 2-3 minutes or until golden. Drain on paper towel.
Combine lime juice, fish sauce, and sugar in a small bowl. Heat remaining oil in wok over a high heat. Add garlic and paste, and cook for 30 seconds. Add chicken, noodles and fish sauce mixture, and toss until well combined and chicken is warmed through. Remove from heat.
Add tofu, omelette strips, peanuts and bean sprouts, and toss to combine. Serve with coriander, lime wedges, peanuts or cashews and chilli flakes.
Related stories
Native ad body.
Native ad body.
Native ad body.
