What’s a simple way to spice up your lunch or dinner? Add some Pad Thai Rice!
1 1/3 cups SunRice jasmine rice
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons grated palm sugar
1/4 cup peanut oil
200g chicken breast fillet, thinly sliced
300g firm tofu, cut into 2cm cubes
1 brown onion, halved, cut into thin wedges
2 garlic cloves, crushed
1 long red chilli, finely chopped
1 large carrot, halved lengthways, thinly sliced diagonally
200g green beans, trimmed, cut into 3cm lengths
2 eggs, lightly beaten
1/2 cup bean sprouts, trimmed
1/4 cup fresh coriander leaves
Chopped roasted peanuts, sliced red chilli and lime wedges, to serve
Step 1 Cook rice following absorption method on packet. Place lime juice, fish sauce and sugar in a bowl. Stir until sugar has dissolved.
Step 2 Heat a wok over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes or until browned. Transfer to a bowl. Add 1 tablespoon oil to wok. Swirl to coat. Add tofu. Stir-fry for 3 to 4 minutes or until golden. Transfer to a bowl.
Step 3 Add remaining oil to wok. Add onion, garlic and chilli. Stir-fry for 2 minutes or until onion has softened. Add carrot and beans. Stir-fry for 3 minutes or until just tender. Make a well in centre of vegetables. Add egg. Cook, stirring occasionally, for 1 minute or until set. Roughly break into pieces.
Step 4 Add rice, tofu, chicken and sauce mixture. Stir-fry for 2 minutes or until heated through. Add sprouts and coriander. Toss to combine. Divide between bowls. Top with peanuts and chilli and serve with lime wedges.
All nutrition values are per serve