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Pad Thai Stir Fry

Pad-thai-with-noodles-and-tofu

Pad Thai Stir Fry

Pad Thai Stir Fry

With Crispy Tofu and Soy Noodles
  • ½ Donnelly Pad Thai Stir Fry
  • Fresh Tofu, sliced, 150g
  • Sesame Oil, 2 tbsp
  • Egg noodles, 2 nests
  • Sriracha Sauce, just a drizzle
  • Fresh Coriander Leaves, x1 small sprig
  • Soy sauce, 2 tbsp.
  1. Place a frying pan over a medium heat, adding 2 tbsp of sesame oil. Once up to temperature, carefully add the sliced tofu.
  2. Pan-fry the tofu until lightly brown and crispy on the outside, then remove from the pan, leaving aside on clean kitchen paper to absorb any excess oil.
  3. Next, wok fry egg noodles with 2 tbsp. of soy sauce and set aside
  4. Cook vegetables from stirfry kit for 3 to 4 mins, tossing regularly, before adding in Pad Thai dressing
  5. Add cooked noodles and sprinkle with peanuts from kit
  6. Serve with tofu and sriracha sauce, and garnish with coriander