Name: Tofu pad Thai
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 gram rice stick noodles; 1/4 cup (60ml) peanut oil; 2 eggs, beaten lightly; 2 cloves garlic, crushed; 2 small fresh red chillies, chopped finely; 1/2 cup (45g) packaged asian fried shallots (or onion); 150 gram marinated thai-style tofu; 150 gram snow peas, trimmed, sliced lengthways; 1/4 cup (35g) roasted peanuts, chopped; 3 cup (240g) bean sprouts; 6 green onions (green shallots), sliced thinly; 2 tablespoons soy sauce; 1 tablespoon lime juice; 2 tablespoons chopped fresh coriander

Tofu pad Thai

A very fast and easy vegetarian pad Thai with tofu and green beans, it has all the flavour you expect from pad Thai without the meat.

Ingredients

200 gram rice stick noodles

1/4 cup (60ml) peanut oil

2 eggs, beaten lightly

2 cloves garlic, crushed

2 small fresh red chillies, chopped finely

1/2 cup (45g) packaged asian fried shallots (or onion)

150 gram marinated thai-style tofu

150 gram snow peas, trimmed, sliced lengthways

1/4 cup (35g) roasted peanuts, chopped

3 cup (240g) bean sprouts

6 green onions (green shallots), sliced thinly

2 tablespoons soy sauce

1 tablespoon lime juice

2 tablespoons chopped fresh coriander

Method

1.Place noodles in a large heatproof bowl; cover with boiling water, stand until noodles just soften, drain.

2.Heat 2 teaspoons of the oil in a wok; pour in egg, swirl wok to make a thin omelette. Cook until egg is just set. Remove from wok; roll omelette, cut into thin strips.

3.Heat remaining oil in wok; stir-fry garlic, chilli and fried onion until fragrant. Add tofu and snow peas, stir-fry for 1 minute. Add half the nuts, half the sprouts and half the green onion; stir-fry until sprouts are just wilted.

4.Add noodles, soy sauce and lime juice; stir-fry, tossing gently, until combined. Remove from heat; toss through omelette strips, coriander and the remaining nuts, sprouts and green onion.

5.Serve immediately.

Fried shallots are available from Asian food stores and some supermarkets. For non-vegetarians, you can add prawns or chopped chicken and use fish sauce in place of soy sauce, if preferred.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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