Pad Thai.
May 16th, 2010
With the perfect balance of salty, sour and sweet it’s no wonder this is such a internationally popular meal. This recipe is based on those made on street corners in Thailand (tomato sauce and all).
Makes two serves.
Ingredients.
Stir Fry
- Vegetables and tofu for stir frying
- 1/3 packet of rice noodles (about 140 grams)
- 3 cloves of garlic
- Chopped peanuts and lime wedges to serve
Sauce
- 1/4 cup soy sauce
- 1 tablespoon tomato sauce
- 2 teaspoons white sugar
- 1/2 cup hot water
Method.
Soak the noodles in hot water for 3 minutes, drain, rinse with cold water and set aside. Prepare the vegetables and tofu and finely chop the garlic. Combine the sauce ingredients in a small bowl.
In a very hot wok or fry pan add a little oil and the garlic followed by the noodles and tofu. Coat the noodles and tofu with the oil, then add the vegetables and sauce.
Stir fry for 2 to 3 minutes until the vegetables and noodles are cooked. Serve with the peanuts and lime.