A hearty pad thai to keep you satisfied till supper!
- 200 grams dried rice noodles cup peanut oil
- 1⁄4 cup boiling water
- 1⁄2 cup brown sugar
- 1 Tbsp. tamarind paste 1⁄4 cup lime juice
- 1/2 cup soy sauce
- 400 grams packaged stir-fry vegetable mix
- 3 eggs, lightly beaten
- 2 garlic cloves, minced
- 4 spring onions, thinly sliced on the diagonal
- 100 grams roasted unsalted peanuts, roughly chopped
- 25 grams store bought crispy onions 150 grams bean sprouts
- Handful coriander leaves 1 lime, halved
PLACE noodles in a large heatproof bowl and cover with boiling water. Stand for 15 minutes or until just tender. Drain noodles, toss with 2 teaspoons of the oil and cover with cling film to prevent them from drying out.
STIR together the boiling water, sugar, tamarind, lime juice and soy sauce in a small bowl until the sugar is dissolved.
HEAT a wok over high heat with 1 tablespoon of the oil. Add vegetable mix and stir-fry for 2 minutes or until tender. Remove from the wok.
ADD the eggs to the wok, swirling to coat the base and sides. Cook the eggs for 1 minute or until just set. Transfer to a board and coarsely chop.
HEAT the remaining oil in the wok and stir-fry the garlic for 1 minute until fragrant. Return vegetables to the wok with the noodles, sauce mixture and three-quarters of the green onion. Stir-fry until noodles are heated through. Stir through the chopped egg and remove from the heat.
SPRINKLE over half the peanuts and half the shallots; toss to combine.
SERVE noodles topped with bean sprouts, coriander and remaining peanuts, green onion and shallots. Accompany with lime halves.
HANDS-ON TIME 25min | TOTAL TIME 40 min | SERVES 6 | VEGETARIAN