Pad Thai with tofu and baby corn
9
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Why order takeaway when you can enjoy this popular Thai dish at home.
Ingredients
Dry rice noodles
200 g, thick
Canola oil
1 tbs
Firm tofu
400 g, drained, cut into 1cm cubes
Red onion
1 small, cut into thin wedges
Garlic
2 clove(s), crushed
Baby corn
125 g, halved diagonally
Choy sum
1 bunch(es), trimmed, chopped
Soy sauce
2 tbs
Fish sauce
2 tsp
Lime juice
2 tbs
Light peanut butter
2 tbs, smooth
Fresh coriander
½ cup(s)
Fresh basil
¼ cup(s), torn
Lime(s)
1 medium, cut into wedges
Instructions
1
Place the noodles in a large heatproof bowl. Cover with boiling water and soak for 5 minutes or until tender. Drain.
2
Meanwhile, heat oil in a wok or large frying pan over high heat. Stir-fry tofu, in batches, for 2 minutes or until golden. Transfer to a bowl.
3
Add onion and garlic to wok and stir-fry for 1 minute. Add the corn and choy sum and stir-fry for 1 minute or until just tender.
4
Combine soy sauce, fish sauce, juice and peanut butter in a small bowl. Add to the wok with the noodles and tofu. Stir-fry for 2 minutes or until heated through. Divide pad Thai among serving bowls and sprinkle with coriander and basil. Serve with lime wedges.
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