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Vegetable pad Thai method

  1. Soak 200g flat rice noodles in freshly boiled water for 12 mins. Strain and set aside.
  2. Mix 4 tbsp tamarind, 2 tbsp fish sauce, 1 tbsp brown sugar and ½–1 tsp chilli flakes together.
  3. Heat 2 tbsp vegetable oil in a large frying pan and add 2 finely chopped garlic cloves.
  4. Cook briefly, watching it doesn’t burn, then add the tamarind and fish sauce mixture.
  5. Let this bubble for a minute, then transfer to a bowl. Lightly beat 2 large eggs.
  6. In the same pan, on medium-high heat, add the beaten eggs.
  7. Let them set for a minute, without stirring. Once set, break vigorously with a wooden spoon.
  8. Add the pack of stir fry vegetables and cook for 2 mins, stirring from time to time.
  9. Then add the noodles, pour over the sauce, stir well and cook for another minute or two.
  10. Serve sprinkled with 50g chopped peanuts and a squeeze of lime.

Vegetable pad Thai

Showing 1-10 of 10 items
Showing 1-10 of 10 items

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