Pad Thai

Name: Pad Thai
Ingredients: 7 oz dried rice noodles; 2 cloves garlic, quartered; 2 None fresh red bird's eye chilies, roughly chopped; 2 tbsp peanut oil; 2 None large eggs, lightly beaten; 3 oz shallots, chopped; 4 oz tofu, cut into 3/4 inch cubes; 1/4 cup roasted unsalted peanuts, roughly chopped; 8 oz bean sprouts; 6 None spring onions, thinly sliced; 2 tbsp light soy sauce; 1 tbsp lime juice; 2 tbsp chopped fresh cilantro leaves

13 ingredients

5 steps

Ingredients

7 oz dried rice noodles
2 cloves garlic, quartered
2 None fresh red bird's eye chilies, roughly chopped
2 tbsp peanut oil
2 None large eggs, lightly beaten
3 oz shallots, chopped
4 oz tofu, cut into 3/4 inch cubes
1/4 cup roasted unsalted peanuts, roughly chopped
8 oz bean sprouts
6 None spring onions, thinly sliced
2 tbsp light soy sauce
1 tbsp lime juice
2 tbsp chopped fresh cilantro leaves

Directions

1

Place noodles in a large heatproof bowl, cover with boiling water and let stand until just tender. Drain.
2

Meanwhile, using mortar and pestle, crush garlic and chilies to a paste.
3

Heat 2 tsp peanut oil in a wok. Cook eggs over medium heat, tilting pan, until almost set. Remove omelette from wok, roll up tightly then slice thinly.
4

Add remaining oil to wok. Stir-fry garlic and chili paste and shallots until fragrant. Add tofu and stir-fry for 1 min. Add 2 tbsp peanuts, 4 oz bean sprouts and 3 spring onions. Stir-fry until bean sprouts are just wilted.
5

Add noodles, soy sauce and lime juice. Stir-fry until hot. Remove from heat. Serve with omelette, cilantro and remaining peanuts, bean sprouts and spring onions.