One Pot Pad Thai with Prawns & Tofu

  • Prep time 10 minutes

  • Cooking time 20 minutes

  • Total time 30 minutes

  • Serves 6-8

  • Difficulty Medium

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  • 2 x packets Trident noodles
  • 1 tbsp rice bran oil
  • 300g chicken thigh fillets, fat trimmed, each thigh sliced into 6 strips
  • 100g firm tofu, sliced
  • 1 egg, lightly beaten
  • 100g bean sprouts
  • ΒΌ cup roughly chopped garlic chives
  • Lime, to serve
  • Toasted peanuts, to serve
  • 1 tbsp rice bran oil
  • 4 cloves garlic, finely chopped
  • 3 birdseye chillies, finely chopped
  • ΒΌ cup finely grated palm sugar
  • ΒΌ cup tamarind paste
  • 2 tbsp fish sauce
  • 2 tsp soy sauce

Step 1 - Soak noodles in boiling water for 5 mins, drain and set aside.

Step 2 - To make the pad thai sauce, in a small saucepan heat the oil over a medium heat. Add the garlic and chilli, frying for 1 minute until fragrant. Add all of the remaining ingredients, stirring until the sugar has dissolved. Reduce heat to a simmer and cook for a further 2-3 minutes until the sauce thickens.

Step 3 - In a large wok or frypan heat the oil. Add chicken and fry for 5-6 mins or until golden and cooked through. Push chicken to one side of the pan, add tofu and fry for 2-3 mins until golden. Push tofu to the side of the pan, add the egg mixture and fry, stirring, until cooked. Add the sprouts, chives, cooked noodles and pad thai sauce, tossing to coat and just heat through.

Step 4 - Divide the pad thai between bowls and serve with lime wedges and a generous scatter of peanuts.



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