Ingredients
- 400g perfectly firm tofu
- 8 cups boiling water
- 1 small chilli
- 240g Valcom Pad Thai stir fry paste
- 400g pad Thai rice noodles
- 2 eggs
- 1 tbsp Squid brand fish sauce
- 1 tsp white sugar
- 1 tbsp olive oil
- 1 small onion chopped finely
- Spring onion chopped finely
- Granulated peanuts
- 150g of bean sprouts
Method
- Chop up onion and place in a wok with oil, at medium heat. Let onion and oil simmer for 1 minute. Cut tofu into 1cm3 pieces. Place tofu into wok and mix, let it cook until slightly golden.
- Boil approximately 8 cups of water. Place noodles in a bowl and pour previously boiled water over the top. Let sit whilst making the rest of the meal.
- Put fish sauce and eggs in the wok and leave there until the eggs are white. Now add a teaspoon of sugar. Sprinkle over top. Combine all ingredients until fragrant.
- Prepare toppings. Finely dice chilli and chop spring onions.
- Once noodles are al dente, strain them in a colander over the sink, then combine them with tofu mixture.
- Dish evenly onto plates and place bean sprouts, spring onion, chilli, and a sprinkle of granulated peanuts. Enjoy
Product used in recipe
- Squid Brand - Fish Sauce
- Valcom - Valcom Pad Thai Paste
