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Vegetable Pad Thai

Recipe_Vegetable_Pad_Thai

20 min

Preparation time

10 min

Cooking time

4

Serves

Pad Thai is the stir fry everyone wants to master. This recipe is made simpler with the use of our delicious Pad Thai sauce but gives you a bit of additional control on the salty, sweet, sour, and spicy flavours.

Ingredients

  • 200g Thai Taste Folded Rice Noodles.
  • 1 bunch Spring Onions, sliced.
  • 2 tbsp Thai Taste Tamarind Paste.
  • 1 tbsp Thai Taste Fish Sauce.
  • 2 tsp Thai Taste Palm Sugar.
  • 5 tbsp Thai Taste 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 chopped.
  • 4 tbsp freshly chopped Coriander.
  • To serve:

  • 4 Lime Wedges.

Steps for cooking

  • 1.Cook the noodles, as per the cooking instructions on the 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.

Region:

Heat:

Vegetarian:

Gluten Free:

Central

None

Yes

Yes

Chef’s Tips

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?

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