Delish dish: My favourite Pad Thai recipe

Pad Thai must be one of my ALL-TIME favourite dishes. It is a perfect hybrid of healthy and delicious, and Thai food is just one of the easiest cuisines to make nutritious. Here’s a recipe I swear by, that I hope you’ll enjoy as much as I do!

Ingredients

Serves 4

  • 230g wide rice noodle/ pad thai noodles
  • 1/4 cup palm sugar
  • 1/4 cup liquid omegas sauce
  • 1/4 cup tamarind paste
  • 1 tbsp oil
  • 2 cloves garlic, minced
  • 2 onions, minced
  • 2 eggs
  • 120g tofu, cubed
  • 1/2 bunch spring onion
  • 2 tbsp Chinese chives, sliced, plus more for serving
  • 1/2 cup bean sprout, plus more for serving
  • 2 limes, for serving
  • Raw unsalted peanuts, for serving
  • Red chilli, diced, for serving, 1-2 depending on your heat preference

Preparation

  1. Soak rice noodles in room temperature water 30 minutes prior to cooking.
  2. In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and liquid omegas. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
  3. Heat a cast-iron pan or wok over high heat.
  4. Add oil and tofu and cook for about 10 minutes until crispy and nicely browned on all sides. Remove, drain onto paper towel and set aside.
  5. Add a tablespoon of oil to a hot wok, add the minced garlic and onions and chilli and cook until a little caramelised.
  6. Move the mix to the side of the pan and add the eggs. Break the egg up with a spatula or wooden spoon and stir to scramble.
  7. Add soaked (and drained) rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
  8. Add 2 or 3 tablespoons of the reduced sauce and stir.
  9. Add tofu, Chinese chives and green onions. Stir to incorporate and remove from heat.
  10. Serve immediately with sliced lime, roasted and roughly chopped peanuts,  bean sprouts, a few spring onions and chives.
  11. Enjoy!