Pad Thai with tofu and baby corn
dry rice noodles
200 g, thick
400 g, drained, cut into 1cm cubes
1 small, cut into thin wedges
2 clove(s), crushed
125 g, halved diagonally
1 bunch(es), trimmed, chopped
light peanut butter
2 tbs, smooth
¼ cup(s), torn
1 medium, cut into wedges
- Place the noodles in a large heatproof bowl. Cover with boiling water and soak for 5 minutes or until tender. Drain.
- 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.
- 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.
- 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.