Thai cuisine · Vegetable Dishes

Pad Tua Ngok

Bean sprouts flash-fried in the wok for just one minute with tofu strips, garlic chives and light soy sauce.

Ingredients · for 4 servings

• 400 g bean sprouts
• 200 g firm tofu
• 1 bunch garlic chives (or scallions)
• 4 garlic cloves
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 3 tbsp vegetable oil

Instructions

1. Wash the bean sprouts in cold water and drain very well, cut the tofu into narrow strips and cut the garlic chives into 4 cm lengths.
2. Finely chop the garlic and stir the soy sauce, sugar and white pepper together in a small bowl.
3. Heat 2 tbsp oil in the wok until very hot and fry the tofu strips for 4 min. until the edges are browned; remove.
4. Add the remaining oil, fry the garlic for 15 sec. until fragrant, then throw in the bean sprouts and stir over the highest heat for 1 min.
5. Add the tofu and sauce mixture and toss for another 30–45 sec. — the sprouts should be hot but still glassy and crisp.
6. Fold in the garlic chives, pull the wok off the heat immediately and serve the dish straight from the wok.