Chicken and tofu pad Thai

Cooking Meat Chicken and tofu pad Thai

Stir-fry your way to a classic with this entertainers delight. Start this recipe a day ahead for maximum flavour payoff.

Lables: High fibre Low fat Low kilojoule Lower gi Gluten free Lactose free Milk free Wheat free
  1. Place chicken in a glass or ceramic bowl. Add garlic and 1/2 the kecap manis. Toss to coat. Cover. Refrigerate for 4 hours or overnight.
  2. Cook pad Thai noodles following packet directions. Drain.
  3. Meanwhile, heat 2 teaspoons oil in a wok over high heat. Add egg. Swirl to cover base of wok. Cook for 1 minute or until just set. Transfer to a board. Roughly chop.
  4. Heat remaining oil in wok. Stir-fry chicken, in batches, for 2 to 3 minutes until browned all over and cooked through. Transfer to a bowl.
  5. Add onion and carrot to wok. Stir-fry for 2 minutes. Add capsicum and broccoli. Stir-fry for 2 minutes or until starting to char.
  6. Combine tamarind, lime juice, fish sauce, sugar, tomato sauce and remaining kecap manis. Add to wok. Stir-fry for 30 seconds. Add gai laan and noodles. Stir-fry for 1 minute or until noodles are heated through. Add tofu, peanuts, basil, coriander, bean sprouts, egg and chicken. Season. Stir-fry for 30 seconds. Serve topped with chilli and extra basil.

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2 chicken breasts, thinly sliced
2 garlic cloves, crushed
1/3 cup kecap manis
200g packet dried pad Thai noodles
1 tbsp sunflower oil
2 eggs, lightly beaten
1/2 red onion, cut into thin wedges
1 carrot, halved, sliced diagonally
1 red capsicum, sliced
1/2 head broccoli, cut into florets
1 tbsp tamarind puree
1 tbsp lime juice
2 tsp fish sauce
1 tbsp palm sugar, grated
1 tbsp tomato sauce
1 bunch gai laan, trimmed, cut into 5cm lengths
300g firm tofu, cubed
2 tbsp peanuts, roasted salted, chopped
1/4 cup fresh Thai basil leaves, torn, plus extra to serve
1/4 cup fresh coriander leaves

Adv

Autors
Preparation time
25
Cooking time
15
Difficulty
Hard
Serves
8 people
Method
Baking
Category
Meat
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