Vegetable Pad Thai

This beautiful pad Thai recipe is quick, easy and bursting with flavour thanks to sour tamarind, fiery chilli and salty fish sauce. Rustle up this simple recipe in under half an hour for a tasty midweek main.

200g (7oz) flat rice noodles
4 tbsp tamarind sauce
2 tbsp fish sauce
1 tbsp brown sugar
1/2-1 tsp tsp chilli flakes
2 tbsp vegetable oil
2 garlic cloves, finely chopped
2 large eggs, lightly beaten
1 x 320g pack vegetable and beansprout stir fry
50g (2oz) roasted peanuts, roughly chopped
1 lime, quartered

Soak the noodles in freshly boiled water for 12 minutes. Strain and set aside. While the noodles are soaking, mix the tamarind, fish sauce, sugar and chilli flakes together.

Heat the vegetable oil in a large frying pan and add the garlic. Cook briefly, watching it doesn’t burn, then add the tamarind and fish sauce mixture. Let this bubble for a minute, then transfer to a bowl.

In the same pan, on medium-high heat, add the beaten eggs. Let them set for a minute, without stirring. Once set, break vigorously with a wooden spoon.

Add the stir fry vegetables and cook for 2 minutes, stirring from time to time. Then add the noodles, pour over the sauce, stir well and cook for another minute or two. Serve sprinkled with chopped peanuts and a squeeze of lime.

Tip: For a vegetarian version, simply omit the fish sauce.

Recipe courtesy of Tesco 
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