Pad Thai

Serves 4


Ingredients:

150g thick rice stick noodles
5 tbsp vegetable oil
125g firm tofu, cut into 2.5-cm cubes
2 cloves garlic, crushed
500g jumbo shrimp, peeled and deveined, tails intact
3 tbsp lemon juice
2 tbsp fish sauce
3 tbsp palm sugar or brown sugar
2 eggs, beaten
2 tbsp chives, chopped
2 tbsp fresh cilantro, chopped
2 tbsp fresh basil, chopped
2 tbsp fried onion
lemon wedges for serving


Method:

• Cook noodles as directed on package. Drain and set aside. In wok or frying pan over medium-high heat, warm oil. Add tofu and cook, stirring constantly, until golden, 1-2 minutes. Drain on paper towels. Drain all but 2 tbsp oil from pan and return to to medium-high heat. Add garlic and shrimp and cook, stirring occasionally, until shrimp change colour, 4-5 minutes. Add lemon juice, fish sauce and sugar, stirring until sugar dissolves. Mix in noodles.
• Push noodle mixture to one side of wok or pan. Add eggs and cook, without stirring, until partially set. Then stir gently until scrambled. Stir egg through noodle mixture. Add tofu, chives, cilantro and basil. Cook until heated through, about 1 minute.
• To serve, divide among individual plates and sprinkle with fried onion. Accompany with lemon wedges.