Pad Thai

Ingredients (serves 4)

• 200g dried rice stick noodles
• 2 tbs peanut oil
• 200g firm tofu, drained, cut into 1cm pieces
• 400g chicken breast fillets, trimmed, thinly sliced
• 3 garlic cloves, crushed
• 2 eggs, lightly whisked
• 1/3 cup Asia@Home pad Thai paste
• 2 tbs fresh lime juice
• 1/2 cup chopped peanuts
• 1 bunch chives, chopped
• 1 1/2 cups (85g) bean sprouts
• 1 bunch coriander, leaves picked
• Lemon wedges, to serve

Method

1. Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes. Drain well.
2. Heat 1 tbs oil in a large wok over a medium-high heat. Add the tofu, and cook, tossing, until golden. Drain on paper towel.
3. Heat the remaining oil in the wok over a high heat. Add the chicken and garlic, and stir-fry until cooked. Push the chicken to the side of the wok. Add the egg and cook, without stirring, for 1 minute. Toss through noodles, the pad Thai paste and lime juice.
4. Remove the wok from the heat and toss in the peanuts, chives, bean sprouts and coriander. Serve with lemon wedges.