PAD KEE MAO
Makes 2 servings;
Calories: 347 calories per serving
For noodles and veggies:
1 tbsp peanut oil
1 cup wide brown rice noodles
1 tbsp garlic (chopped)
2 tbsp shallots (cut lengthwise)
medium yellow onion (cut in half and then in eighths)
100g extra firm organic tofu
cup bean sprouts
red pepper juliennes
cup Thai basil leaves (shredded)
1/4 cup cilantro (chopped)
For the sauce:
2 tbsp light sodium soya sauce
2 tbsp vegetarian oyster Sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp roasted chilli paste
Black pepper to taste
Cook the noodles in hot water for 10 minutes. They should not be overcooked.
Now mix the sauces and honey and slice the veggies.
Drain and toss the noodles with a few drops of peanut oil in your hand. Set aside.
Heat 1 tbsp of peanut oil in a wok over medium heat. Once the oil is quite hot, add the pieces of tofu and saut
In the same hot wok, add the garlic and shallots and stir constantly for 30 seconds.
Add the veggies and stir fry. Toss for about 5 minutes and keep the veggies aside.
Toss the noodles in a wok for about 30 seconds, making sure they don't stick together.
Add the sauce to the
noodles and stir fry for about one minute.
Now add the cooked
veggies and sauted tofu.
Toss to combine.
Add basil. Stir to combine until the basil begins to wilt.
Add cilantro, mix it in
Brown rice noodles are higher in fibre than white ones and are lower in sodium than instant noodles. People who are allergic to wheat should substitute wheat noodles with brown rice noodles.