Chicken And Tofu Pad Thai

Source(google.com.pk)
Chicken And Tofu Pad Thai

Chicken And Tofu Pad Thai

Ingredients Nutrition
250g flat dried rice stick noodles
1 tablespoon cornflour
1/2 teaspoon paprika
125g firm tofu, cut into 1cm-thick slices
olive oil cooking spray
500g chicken breast fillets, sliced
1/3 cup pad Thai stir-fry paste
2 eggs
1 tablespoon fish sauce
6 green onions, sliced
100g beansprouts, trimmed
1/2 cup coriander leaves
2 tablespoons roasted peanuts, chopped
lime wedges, to serve

Method Notes

Step 1
Place noodles into a heatproof bowl. Cover with hot water. Stand for 10 minutes or until just tender. Drain. Set aside.

Step 2
Combine cornflour and paprika. Sprinkle over tofu. Heat a wok over medium-high heat. Spray with oil. Cook tofu for 1 minute each side or until golden. Cut into cubes.

Step 3
Spray wok with oil again. Combine chicken and stir-fry paste. Stir-fry, in batches, for 1 minute or until golden. Set aside.

Step 4
Spray wok with oil. Whisk eggs and fish sauce. Add to wok with noodles. Stir-fry for 1 minute or until egg begins to set.

Step 5
Add tofu, chicken and onions. Stir-fry for 2 minutes. Stir in sprouts and coriander. Sprinkle with nuts. Serve with lime wedges.