My friend sent me a random text this evening. The fact that she sent me a text wasn’t random but the content was; she asked me what I was having for dinner. I have been trying out http://www.taste.com.au 30 days of healthy recipes. Tonight’s recipe was a stir-fry with tofu and quinoa. I wasn’t really feeling it. I’m not wild on tofu, I just kind of think it’s a nothing food. Possibly, if it was deep fat fried then it might be good. Message me if you have any nice recipes with tofu and maybe I will be converted.
After walking around the supermarket trying to decide what to eat, I arrived at Pad Thai. After all my complaining about tofu, I included it in this dish :-). It kind of made it a bit more silky but disappeared really.
This turned out great, if I do say so myself. I wolfed it down. It’s quick to make, you just need to get everything organised before you start. Otherwise, you will be back and forth to the cupboard if you are anything like me. Enjoy.
Takes about 25-30 minutes to make all up
100g flat noodles (pad thai)
100g chicken breast, chopped into slivers
50g tofu (I used one that was of medium firmness)
30g scallions/green onions, sliced diagonally
1 egg, beaten in a bowl with salt and pepper to season
1 bulb of bok choy, chopped
1 clove of garlic, minced
2 tablespoons of soy sauce
2 teaspoons of sambal or minced chilli
The juice of half a lime
1 cube of palm sugar
1 teaspoon of fish sauce
50g chopped peanuts
2 tablespoon of chopped coriander
2 tablespoon of oil (for Asian cooking they recommend that you use normal cooking oil, peanut oil would be good with this but I didn’t have any in stock.
Salt and pepper to season
- Add the noodles to a heat proof bowl and pour over boiling water until they are covered. Add a pinch of salt. Set aside while you get on with the stir-fry.
- Add the sambal, lime juice, soy sauce, fish sauce and palm sugar to a bowl. I grate in the palm sugar so that it dissolves quicker but you could just chop it finely if you prefer. Add the chicken and marinade for 5 minutes or so.
- Heat a frying pan and add nearly all of the oil. Add the chicken and cook for 5 minutes turning in between to cook on both sides. Stir in garlic and fry for a minute. Add the bok choy, tofu, onions and half of the nuts.
- While those are cooking, heat another frying pan and add the remainder of the olive oil. You will want to make an omelette with the egg. Pour the egg in the pan and roll it around so that the egg covers the base of the pan. Cook for 2 minutes, chop it up with the edge of your spatula or spoon making sure that it’s cooked through. Set aside for a minute
- Drain the water off the noodles and then add to the stir-fry and stir through. You can add some of the marinade mixture if it’s a little dry.
- Stir in the omelette.
- Serve with a sprinkle of coriander and the remainder of the nuts.