I love my Pad Thai quite saucy so this recipe is just that. Much more nutritious than your standard takeaway Pad Thai. I hope you enjoy it as much as I do.
1 packet of Pad Thai Noodles (find them in the international section in the supermarket). You can use Udon noodles as well.
2 tbsp olive oil
3 cups of veggies of your choice cut into thin slices/sticks (carrots, capsicum, courgettes, mushrooms). Frozen corn, beans and edamame beans also work well.
1 red chilli, finely sliced (optional)
1 tsp crushed garlic
1 tsp crushed ginger
2 spring onions, sliced
Protein – cooked and diced chicken or beef, tofu, chickpeas
2 tbsp crunchy peanut butter
3 tbsp sweet chilli sauce
2 tbsp fish sauce (use soy sauce if you don’t have any)
Juice and zest of 1 lime (or lemon)
1 tsp sesame oil
1/2 cup coconut milk
Chopped coriander and extra lime wedges to serve (optional)
Cook noodles in a pot of boiling water for 5 minutes or until soft. Drain, run under cold water and set aside.
Mix all the sauce ingredients together in a bowl until well combined. Set aside
Heat oil in a large frying pan and add the garlic, ginger, veggies and chilli. Fry for 4-5 minutes. Add your protein option now and cook for a few more minutes.
Add drained noodles, spring onions and sauce. Toss for a few minutes until everything is well covered in sauce and heated through.
Serve with coriander and extra lime.