.jpg)
10 Minute Pad Thai. So warming, flavourful and surprisingly filling. Enjoy!
Serves: 4 Time: 10 minutes
Ingredients
500g Rice Vermicelli Noodles
1 Courgette, sliced thinly
1 Red Pepper, sliced thinly
1⁄2 Onion, sliced thinly
2 Carrots, sliced thinly
2 Tablespoons Olive Oil
1 Egg, beaten
65g Peanuts, chopped
1 Large Handful of Coriander
2 Spring Onion Stalks
For The Sauce
3 Tablespoons Fish Sauce (or vegan alternative)
3 Tablespoons Brown Sugar
3 Tablespoons Veg Broth
2 Tablespoons White Vinegar
1 Tablespoon Soy Sauce
1 Teaspoon Chilli Paste
Method
Pop the rice noodles in a large bowl of cold water. Allowing them to soak for 10 minutes.
Combine all ingredients for the sauce and mix well. Heat the oil in a large non-stick pan, add the veggies and stir-fry for 3 mins, tossing well, until tender. Once ready transfer them to a dish and set aside.
Drain the noodles and fry over a high heat for 2 mins, tossing frequently. Add the sauce to the pan and mix well, heating all the way through and allowing the sauce to thicken.
Make some space in the pan and pour in the egg, let it sit for 20 seconds then mix well with the noodles. Return the veg to the same pan and combine everything together.
Stir in the peanut and serve with a sprinkle of coriander on top.
Love this recipe? ❤️
Click the little heart at the bottom of this recipe and it will save to your Favourite Recipes on your profile - so you can easily find it next time.
Don’t forget to like and comment below to recommend to others 👇🏻
Hope you loved it!
Rosie ❤️
Comments