Chicken and tofu pad thai

Chicken-and-tofu-pad-thai

Prepare Time: 0:25 | Cook Time: 0:15 | Difficulty: EASY

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

Ingredients

Nutrition

Energy

1255kJ

Fat saturated

1.50g

Fat Total

7.80g

Carbohydrate sugars

g

Carbohydrate Total

33.70g

Dietary Fibre

4.60g

Protein

23.40g

Cholesterol

84.00mg

Sodium

763.00mg

All nutrition values are per serve.

Method

  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.


Super Food Ideas – September 2015 , Page 76

Recipe by Kim Coverdale
Photography by Andrew Young

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