VEGETABLE PAD THAI

Ingredients

225g Folded Rice Noodles 1 bunch spring onions, sliced 2 tbsp Tamarind Paste 1 tbsp Fish Sauce 2 tsp Palm Sugar 5 tbsp Pad Thai Sauce 2 tbsp vegetable oil 1 clove garlic, peeled and chopped 1 red chilli, deseeded and finely chopped 2 medium carrots, cut into thin strips 1 red pepper, deseeded and cut into thin strips 150g baby corn, halved 2 medium eggs, beaten 200g bean sprouts To garnish: 2 tbsp blanched peanuts, toasted and roughly choppedĀ  4 tbsp freshly chopped coriander To serve: 4 lime wedges

  1. Cook the noodles, as per the cooking instructions on pack. Drain, then rinse under cold water.
  2. Whisk together the tamarind paste, fish sauce, palm sugar and noodle sauce in a bowl.
  3. Heat a wok over high heat, then add the oil and swirl around.
  4. Add the garlic, chilli and spring onions and stir fry for 1 minute, stirring continuously.
  5. Add the carrots, pepper and baby corn and fry for a further 2 minutes.
  6. Push the ingredients to the side of the wok and add the egg. Cook, stirring continuously until the egg begins to set.
  7. Add the bean sprouts and noodles.
  8. Pour over the noodle sauce mixture. Toss everything together and heat through.
  9. Mix in half the garnish and stir.
  10. Serve immediately in hot bowls with the rest of the garnish to sprinkle over the top and a lime wedge.
Handy tip

Add different vegetables such as broccoli florets, sliced courgettes or mange touts.

Did you know

Tamarind has a superb sharp and sour flavour. Why not use this instead of lime juice for an authentic Thai taste?