Ingredients
- 500gr tofu
- 3 carrots
- 1/4 cabbage
- 1 bag of been shoots
- 4 spring onions
- 1 jar of Valcom pad Thai paste
- 2tbs fish sauce
- Juice of 1 lime
- 4 eggs
- 2tbs light soy sauce
- 1tbs cornflour
- 1tbs garlic powder
- 3tbs neutral oil
- Valcom kaffir lime leaves
Method
- Cut up tofu into cubes. Marinate in soy sauce for 15 mins. Add garlic powder and cornflower to tofu and coat evenly. Add neutral oil to pan and add tofu in one layer, cooking and turning until golden brown. Remove. Place on paper towel.
- Julienne carrots, shred cabbage and chop spring onion. Add to pan and cook until carrots softened. Push to one side and add 4 beaten eggs and mix into veggie mixture.
- Cook pad Thai noodles as per packet instructions.Add valcome kaffir lime leaves and pad Thai paste to veggie mixture. Add cooked noodles to mixture and combine all together.
- Plate up middle and veggie mixture, add fried tofu in the side. Enjoy!
Product used in recipe
- Valcom - Kaffir Lime Leaves
- Valcom - Pad Thai Paste
