Create this traditional thai dish in the comforts of your own kitchen. It'll be a weekly favourite in no time.
|.5 lb||(227 g) Flat rice noodles|
|3 tbsp||(45 mL) Vegetable oil, divided|
|6 oz||(150 g) Firm tofu, cut into 1” (2.5 cm) cubes|
|.25 cup||(60 mL) Basil leaves, divided|
|1||to 2, Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces|
|.5 lb||(227 g) Small shrimp|
|1 tbsp||(15 mL) Paprika|
|3||Cloves garlic, minced|
|4 tbsp||(60 mL) Lime juice|
|4 tbsp||(60 mL) Fish sauce|
|2 tbsp||(30 mL) Brown sugar|
|2 tsp||(10 mL) Ketchup|
|1 tsp||(5 mL) Tamarind paste (optional)|
|.25 cup||(60 mL) Chopped toasted peanuts, divided|
|1 cup||(250 mL) Bean sprouts|
|1 cup||(250 mL) Matchstick carrots|
|Pinch of salt|
|3||Green onions, sliced|
|.25 cup||(60 mL) Mint leaves|
|1||Lime, cut into wedges|
SOAK rice noodles for 20 minutes in hot water. Drain and set aside.
HEAT 1 tbsp (15 mL) vegetable oil in a large skillet or wok over high heat. Add tofu and half the basil leaves. Stir-fry until basil is crispy. Using tongs; remove basil from pan and set aside on paper towel. Continue to stir-fry tofu until golden 2-3 minutes, remove from pan and set aside.
HEAT another 1 tbsp (15 mL) of oil in the same pan and stir-fry chicken, shrimp and paprika for about 3 minutes. Add beaten eggs and cook until they have scrambled, about 1 minute. Remove mixture from pan and set aside with tofu.
RINSE and dry the pan and heat remaining oil; add garlic and fry until fragrant, about 5 seconds. Add lime juice, fish sauce, sugar, ketchup and tamarind. Simmer for 30 seconds, toss in noodles and carrots and stir-fry until liquid is absorbed. Add tofu, chicken, shrimp, along with bean sprouts and 3 tbsp (45 mL) peanuts and season with salt. Stir-fry 1 minute. Garnish with fried basil, mint, remaining fresh basil, green onions, lime wedges and peanuts.
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