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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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There must be as many Pad Tai rceipes as there are cooks. This is a very simple, vegetarian version that is well suited for people who like things less spicy. Personally, I add more peppers to make it a bit more interesting, but I have had to learn the hard way that my tolerance for 'heat' is a lot higher than average. Ingredients:
1 bunch choy sum |
350 g firm tofu |
1 small brown onion |
1 large capsicum |
1 red chili |
250 g dry rice-stick noodles |
1/4 cup ketchup |
2 tablespoons light soy sauce |
1 tablespoon rice bran oil |
2 garlic cloves |
1/4 cup fresh coriander |
4 tablespoons unsalted peanuts |
1 lemon |
Directions:
1. Separate choy sum leaves from stems. Slice stems thickly and roughly chop leaves. Cut tofu in 2 cm (0.8 ) cubes. Halve the onion and slice thinly. Slice capsicum thinly. Chop chilli and garlic finely. Chop peanuts coarsely. Divide lemon in wedges.Steep noodles in boiling water for about 10 minutes; drain. Combine ketchup with soy sauce.
2. Heat wok and add oil. Stir-fry tofu until golden (circa 5 mins). Remove from wok with slotted spoon and drain on paper towels. Stir-fry onion, capsicum, and choy sum stems until onion has softened (circa 3 mins). Add chilli and garlic and stir-fry for 30 secs. Add choy sum leaves; stir-fry until wilted (circa 1 min). Ad noodles, tofu, and sauce mixture; combine and heat through. Divide over bowls. Add coriander and peanuts and serve with lemon wedges.
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