Pad Thai Tofu

Ingredients serves 2

  • 1 packet thick pad thai noodles
  • 1 packet Thai Kitchen Pad Thai Sauce (all organic ingredients)
  • 1 Packet Tofu
  • 1 green shallot
  • 1 pinch red chili flakes
  • 1 palm sugar cube grated
  • 1 organic egg beaten
  • 1 handful crushed macadamias
  • 1tb red boat fish sauce
  • 15g fresh bean sprouts
  • Cooking spray organic olive oil

Method

  1. Soak noodles in warm water until soft then drain
  2. Beat egg and cook in non stick skillet with cooking spray until golden turn and flip to brown other side then remove and chop into strips
  3. Follow the directions on back of pad thai sauce packet to finish the dish.

Mushrooms & Konjac fettuccine

Serves 2

  • 1 cup massells reduced salt Chicken stock
  • 1tsp Sesame oil
  • 6 Garlic cloves diced
  • 2cm Ginger diced
  • 1 cup sliced Mushrooms
  • 2 green Shallot sliced
  • 1tb Kepjap manis
  • 1tb Shao xing wine
  • 1 pinch White pepper
  • 2x Mini pumpkin omelette muffin
  • 3 baby Bok choy stem snd leaves
  • 1 packet slendier Konjac fettuccine

Method

  1. Fry garlic and ginger together with Mushrooms in sesame oil until sizzling then add stock. Simmer while you get everything ready.
  2. Strain fettucine in sieve under wate
  3. Chop and add remaining ingredients to pan with fettucine.
  4. Stirfry until sauce coats fettuccine.

Thai green curry chicken

Ingredients serves 2

  • 2 chicken breast fillets cubed
  • 1tsp pure sesame oil
  • 3tsp thai five tastes green curry paste
  • 1tb Thai fish sauce
  • 1tsp organic raw sugar
  • 1 cup McCain Thai stir-fry vegetables
  • 1/2 cup organic coconut cream

Serve with

  • 1 cup cooked jasmine rice

Method

  1. Cut chicken into cubes
  2. Cook rice 1/2 cup raw w 1 cup water in microwave bowl. Cook for 10min then fluff w fork. Dont drain.
  3. Add sesame oil to non stick skillet with chicken. Cook until chicken is 3/4 cooked through.
  4. Add remaining ingredients and stir fry until chicken is cooked.
  5. Serve with 1/2cup rice per serve.

Stir Fry Recipes

Stir Fry Beef with Vegetables

Stir Fry Beef with Vegetables
Ingredients Serves 2

Marinade

  • 1Tb Kepjap Manis
  • 1tsp minced Garlic
  • 1tb Sesame oil
  • 1tsp Brown sugar
  • 300g Beef steak cut into strips

Vegetables

  • 1 Carrot
  • 1 Zucchini
  • 1 Onion
  • 1 Bok choy
  • 1/8 Wombok
  • 1 Green shallot

Serve with

  • 1 pouch lemongrass lime chili basmati rice Microwave 90 second rice

Method:

  1. Slice steak into strips. Marinate meat in marinade ingredients for minimum 30minutes but overnight is better
  2. Cut vegetables in even size pieces *can be done night before, Kept in airtight container with lid on in fridge.
  3. Then remove meat from marinade and cook in non stick skillet and toss until cooked through then remove from heat.
  4. Stir fry vegetables and add marinade back in pan with meat to heat through
  5. Steam rice in microwave according to direction on packet.