Tofu pad thai

Tofu pad thai

NZ Woman's Weekly 6/8/2010

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Rating:

Ratings: 5.0 / 5 FROM 1

4

For vegetarians and vegetable lovers alike, this thai style meal is packed with yummy goodness.

Ingredients

200 g Dried flat rice noodles
1 tbsp Olive oil
2 cloves Garlic
1 Red chilli
2 tbsp Thai red curry paste
2 Limes
1 Capsicum
100 g Snow peas
250 g Tofu
1 cup Mung bean sprouts
1 tbsp Honey
2 tsp Fish sauce
4 tbsp Coriander leaves
¼ cup Peanuts

Directions

  1. Prepare flat rice noodles to packet instructions. Drain. Add a splash of hot water. Keep warm.
  2. Meanwhile, heat the oil in a wok, then add the garlic and chilli and cook for 1 minute. Add the curry paste and rind from one lime and cook another minute. Add the red capsicum (optional) and snow peas (optional), if using. Stir-fry for 2 to 3 minutes.
  3. Stir in the tofu, bean sprouts, honey, fish sauce and juice of one lime and cook for a further 2 to 3 minutes. Add the noodles to the wok and toss well. Serve with the chopped coriander and lightly toasted and chopped peanuts sprinkled over the top, and some lime wedges on the side.

Wine Match

Cabernet Sauvignon

This dish is best matched with
Cabernet Sauvignon

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Comments

  • dunhirwen
    dunhirwen
    added 206 days ago

    Fish sauce is not vegetarian! There are vegetarian versions out there though I think.

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