Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tofu & rice noodles
Vegetables
Sauce
To serve
How it's done
Tofu & rice noodles
Fry the tofu in hot oil in a wok or frying pan, transfer to a bowl, set aside. Place the rice noodles in a bowl and pour the boiling water over the top, cover and leave to absorb for approx. 10 mins., drain, set aside.
Vegetables
Heat the oil in a wok or frying pan, stir fry the spring onions for approx. 1 min., add the garlic and cook for approx. 1 min., add the pepper and carrot, cook for a further 2 mins.
Sauce
Add the stock to the vegetables along with all the other ingredients up to and including the lime juice, bring to the boil. Stir the cornflour into the water, add to the pan, bring to the boil, simmer for several minutes. Add the reserved tofu, rice noodles and half of the onion greens.
To serve
Serve the Pad Thai in bowls, garnish with the rest of the spring onions, lime wedges, peanuts and coriander.
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