Pad thai

Pad thai

By
From
Pimp my noodles
Serves
2
Photographer
Jacqui Melville

If you like, you can pimp this classic dish with some strips of omelette and serve with lime wedges for extra zing.

Ingredients

Quantity Ingredient
150g thai flat-rice noodles, cooked according to the packet instructions
2 tablespoons vegetable oil
1 onion, sliced
100g tofu, drained and cubed
4 tablespoons pad thai paste, or more to taste
265g ribbon-cut stir-fry vegetable mix
50g peanuts, chopped, to serve
2 teaspoons chilli flakes, to serve
lime wedges, to serve

Method

  1. Heat a wok over a high heat. Add the oil and swirl to coat. Add the onion and stir-fry for 1 minute or until tender. Add the tofu and stir-fry for 4 minutes, then stir in the paste. Stir-fry for 2 minutes or until fragrant. Add the vegetables and continue to move everything around the pan for another minute.
  2. Add the noodles to the wok. Stir-fry the mixture for 1–2 minutes or until heated through. Top with the chopped peanuts and chilli flakes. Serve with a wedge of lime on the side.
Tags:
Asian
student
noodles
bowl food
easy
quick
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