Pad Thai with Oven Puff Tofu

Noodles and stir fries are one of Izzie’s favourite staples. They’re quick to make and you can pretty much throw in whatever you’ve got lying around in the fridge with a lime and a bit of coriander.

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However if you’re feeling a bit fancier I recommend this great pad thai recipe. This sweet, limy dish is packed with vegetables and topped with peanuts for that perfect crunch.

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It’s great for a delicious easy dinner and incorporates my super easy recipe for oven puffed tofu. Plus it used up all the limes I had left over from making margaritas 😀

Serves 2

Ingredients

Noodles:

200g rice noodles
2 carrots
2 shallots
100g baby corn
2 spring onions
1 red chilli
1tbsp oil of choice
100g bean sprouts
2 garlic cloves
2tsp soy sauce

1 portion oven puffed tofu

Sauce:

1 lime
1tsp sugar
1tsp sriracha or other chilli sauce

To finish:

50g peanuts crushed
Small bunch coriander chopped

Method

Place the noodles in a bowl or saucepan and cover with boiling water. Leave for 3 minutes until softened. Drain and rinse in cold water and leave to the side.

I find it best to prep all the ingredients before I start cooking as once you start the cooking process it’s best not to stop. Start by washing and peeling the carrots. Using a potato peeler cut the carrots into thin ribbons. Peel and thinly slice the shallots. Trim the baby corn and halve them lengthways. Thinly slice the spring onion and the chilli.

In a separate bowl juice the lime. Add the sugar and sriracha and mix well to dissolve the sugar.

Heat the oil in a large frying pan or wok over a high heat. As with any stir fry dish keep the heat high and keep the ingredients moving as much as possible so it doesn’t burn. First add the shallots and fry for a couple of minutes before adding the garlic. Cook for a further minute.

Add the carrot and the corn. Cook for about 3 minutes until the veg starts to soften. Add the bean sprouts and the chilli slices reserving a few for garnish before cooking for another minute. Add about half the spring onions followed by the soy sauce.

Lower the heat slightly and then add the noodles, puffed tofu and the lime sauce. Stir thoroughly to heat the noodles and incorporate the sauce throughout.

Serve immediately garnished with the rest of the spring onions, crushed peanuts, chilli, chopped coriander and a lime wedge.

You may want to add a little more soy sauce and sriracha to taste.

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