Phad Thai with Tofu, Chicken and Prawns (Shrimps) Recipes

Ingredients :

250g (9 oz) dried wide rice stick noodles

2 tbsp soy bean oil

3 garlic cloves, finely chopped

2 small red chilies, seeded and chopped

150g (5.5 oz) chicken breast fillet, thinly sliced

200g (7 oz) raw prawns (shrimp), peeled and deveined, tails intact

100g (3.5 oz) fried tofu, julienned (Fried tofu is a pre-cooked product found in Asian food stores.)

60ml (1/4 cup) fish sauce

60ml (1/4 cup) lime juice

3 tsp grated palm sugar or soft brown sugar

90g (1 cup) soy bean sprouts, trimmed

45g (1/4 cup) unsalted roasted peanuts, chopped

3 tbsp coriander (cilantro) leaves

lime wedges, to garnish

Method :

Soak the noodles in warm water for 10 minutes, or until soft. Drain. Heat a large wok or frying pan until hot, add the oil and swirl to coat. Add the garlic, chili and chicken and stir-fry for 2 minutes. Stir in the prawns and cook for a further 2 minutes. Add the noodles and tofu and toss until heated through.

Add the fish sauce, lime juice and sugar and gently toss until well combined and heated through. Spoon the stir-fry onto a platter and sprinkle with the sprouts, peanuts and coriander leaves. Garnish with lime wedges.

Serves 4

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