Recipe by JustJanS
I found this recipe on Taste.com.au but I modified it a lot for our dinner tonight. The two of us greedy pigs ate it all, but more modest eaters could get 3 serves I reckon. The original recipe had more of the ingredients, but we are just two, so I am posting it for us to make again soon. We thought it was wonderful! It might look like a lot of ingredients, but I thought it was super easy to make. The nutritional data on my chicken stock said it was virtuallyt fat free as were the pad-thai noodles, but Food.com's data thinks differently!
- 4 cups fat-free chicken stock
- 2 cm piece fresh ginger, peeled, sliced
- 2 whole star anise
- 4 teaspoons soy sauce
- 2 teaspoons brown sugar
- 1 green chili, divided
- 1 garlic clove
- 350 g boneless white fish fillets, skin removed, roughly chopped
- 1⁄2 cup fresh coriander leaves, chopped
- 1 teaspoon finely grated lime zest
- 1 garlic clove, crushed
- salt and pepper
- 200 g dried rice-stick noodles (pad Thai)
- 1 small head of broccoli, cut into small florets
- 50 g snow peas, trimmed
- 1 bunch asparagus, woody ends removed, cut in half
- fresh coriander leaves, to serve
- lime wedge, to serve
Directions See How It's Made
- Place stock, ginger, star anise, soy sauce,sugar, garlic and half the green chilli in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, for 15 minutes or until slightly reduced.
- Meanwhile, place fish, coriander, lime rind, garlic in a food processor. Season with salt and pepper. Process until combined. Roll heaped tablespoons of mixture into balls.
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 to 7 minutes or until tender. Using a fork, separate noodles. Drain.
- Strain stock mixture into a bowl. Return to pan over medium heat. Add fish balls to stock mixture. Cook, stirring, for 5 minutes, then add the broccoli florets through. Cook for two minutes, then add the asparagus, cook a minute more, then lastly dd snow peas. Cook for 1 minute or until tender.
- Divide noodles between bowls. Ladle soup, vegetables and fish balls over noodles. Top with coriander and serve with a lime wedge.