Ingredients
- For the Pad Thai:
- 3 cups cooked rice noodles ( flat style)
- 2 cloves garlic - finely minced
- 2 TSP finely minced fresh chili
- 4 whole limes
- 1 cup chopped spring onion
- 1cup fresh coriander leaves
- 1/2 cup roasted peanuts - chopped roughly
- Pad Thai Sauce:*3 Tbsp Fish Sauce*3 Tbsp Tamarind Puree*3 Tbsp Oyster Sauce*1 tbsp brown sugar* Juice of one fresh ime
- 1 egg - whisked
- For the Crispy Sesame Tofu:
- 2 cups Firm Tofu cut into medium dice / cubes
- 2 tbsp corn starch
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1/2 cup sesame seeds
- For the egg net :
- 3 whole eggs
Method
- For the Crispy Sesame Tofu:* Dust the cubed tofu pieces with cornstarch - ensuring each tofu piece has a light coating. Drizzle the sesame oil & soy sauce over top & mix until each tofu piece is coated - sprinkle the sesame seeds over top. Place the sesame coated tofu pieces in the Airfryer ( careful not to overcrowd - you may have to cook in two batches) , cook at 180 degrees for approx 12-15 minutes until the tofu pieces are golden brown & crunchy on the outside.
- For the Pad Thai:In a large pan or wok heat 2 tbsp vegetable oil, add garlic , chilli & rice noodles - cook over medium -high heat for 2 minutes. Whisk together Pad Thai Sauce ingredients ( fish sauce, oyster sauce, tamarind puree, brown sugar & lime juice) Push noodles to one side of pan & add 1 lightly whisked egg & cook till scrambled - mix together with noodles tossing constantly, pour pad Thai Sauce over ( to taste ) , add chopped spring onions , coriander, bean sprouts & crispy Airfried Sesame Tofu - toss together well & add chopped peanuts. ( The cooking time is very fast approximately 5-7 mins !) Remove from heat - Set aside while making egg nest .
- Egg Nest : Whisk together 3 whole eggs then strain through a fine sieve. Place a non stick pan on low heat then wipe pan with vegetable oil . Drizzle whisked egg onto non stick pan ( either with a fork, squeeze bottle, or use a piping bag with very small hole as I have done ) drizzle the egg in a criss-cross pattern. Once egg has set flip the egg net carefully and briefly cook other side. 3 whisked eggs should yield 9 egg nets.
- Serving:Place a large spoonful of Pad Thai on plate , drape a warm Eggnet overtop. Garnish with additional crushed peanuts, chopped spring onion , sliced cucumber, fresh lime wedges, coriander.
Product used in recipe
- Squid Brand - Fish Sauce
