Thursday, March 31, 2011

Phad Thai

1 pound noodles(rice noodles or fettuccine)
1 pack firm tofu diced
1/2 cup peanuts chopped
2 eggs beaten(optional)
1 onion sliced
2 cloves garlic crushed
1/2 green chili
1/4 tsp ginger, crushed
1 red bell pepper sliced finely
1/4 cup peanut butter
4-6 spring onions sliced
1-2 tbsp cilantro chopped
1 cup bean sprouts
1/4 cup soy sauce
juice of 1-2 limes
1 tbsp brown sugar
peanut oil

Bring some water to a boil and add the noodles, cook for 5-10 minutes until soft. Drain.
While that is happening, fry the diced tofu in a pan until golden; set aside. Then toast the chopped peanuts in a little oil until they just start to brown. If using eggs, heat some oil in the pan and when hot pour in the eggs and make a light omelet. Cook for a few minutes until it sets and then remove and set aside. Cut into thin strips.
Next, saute the onion, garlic, chili, ginger and bell pepper. Stir fry for 2-3 minutes. When the onion is soft, put in the peanut butter and mix well. Then add the noodles and stir them in.
Next, add the tofu, spring onion, bean sprouts, omelet strips and half the cilantro. Heat through, stirring. In a bowl mix together the soy sauce, lime juice and sugar. Pour over the noodles and stir to blend in the sauce. Scatter the peanuts and remaining cilantro on top before serving.

Serves 4

Tip of the day: When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board.

No comments:

Post a Comment