Tofu pad Thai
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Ingredients
Dry rice noodles
120 g, stick variety
Canola oil
2 tsp
Red capsicum
1 medium, cut into thin strips
Red onion
1 medium, thinly sliced
Carrot(s)
2 medium, cut into matchsticks
Green cabbage
1½ cup(s), (130g) thinly sliced
Garlic
2 clove(s), crushed
Fish sauce
2 tbs
Reduced salt soy sauce
2 tbs
Tamarind puree
1 tbs, (see tip)
Brown sugar
1 tbs
Firm tofu
240 g, cut into thin slices
Sriracha sauce
1½ tsp
Boiled egg(s)
3 medium, chopped
Fresh coriander
½ cup(s)
Peanuts, without skin, roasted, unsalted
2 tbs, finely chopped
Lime(s)
2 medium, cut into wedges
Instructions
1
Place noodles in a large bowl. Add enough boiling water to cover. Stand for 3 minutes or until noodles are almost softened. Drain and rinse under cold running water. Drain again.
2
Meanwhile, heat oil in large non-stick frying pan over medium-high heat. Add capsicum, onion, and carrots and cook, stirring frequently for 2-3 minutes or until vegetables are tender crisp. Add cabbage and garlic and cook, stirring frequently, for 1 minute or until fragrant. In a small cup, stir together fish sauce, soy sauce, tamarind puree and sugar. Add to pan and cook, stirring for 30 seconds. Add noodles and tofu and cook, tossing gently to combine, for 2-3 minutes or until heated through.
3
Remove pan from heat. Add sriracha and toss gently. Divide noodle mixture among 6 shallow bowls. Sprinkle evenly with eggs, coriander and peanuts. Serve with lime wedges.
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