Method

1. Add chickpea flour and milk to a small bowl. Mix until combined. Set aside. 
2. Place noodles in a large bowl and cover with boiling water. Soak for 5-10 minutes, drain and rinse under cold water. Noodles should be still be slightly firm. 
3. Add oil to a large non-stick fry pan over high heat. Sear tofu then push it to the side of the pan. 
4. Add garlic, carrot and capsicum. Sauté for 5 minutes or until fragrant. 
5. Add noodles, bean sprouts and chives. Mix to combine. 
6. Add Birch & Waite Pad Thai Stir Fry Sauce. Sauté for 3 minutes. 
7. Reduce heat to medium. Pour chickpea mixture over the Pad Thai. Mix until combined. 
8. Flatten and press down the Pad Thai in the pan.  
9. Cook for 3-5 minutes or until underneath is slightly golden brown and the pancake is intact. Carefully flip and cook on the other side. 
10. Invert or transfer the pancake to a serving plate and cool slightly. Use a sharp knife to cut into wedges or small squares. Top as desired. Enjoy warm or at room temperature. 

If you’re not confident about flipping the pancake or don’t have a non-stick fray pan, Anthea recommends cooking the Pad Thai in an oven-safe fry pan until Step 8. Use your oven grill to cook the top of the pancake then serve. 

Recipe created by Rainbow Nourishments for Birch & Waite.