Vegetable Pad Thai

Vegetable Pad Thai

Vegetable Pad Thai

Prep Time
15 Minutes
Cook Time
10 Minutes
Ingredients
13
Servings
4-8
An authentic Thai, quick and spicy stir fry dish with egg, watercress and noodles, garnished wih crushed peanuts. Also delicious topped with cooked prawns or shredded chicken. Great as a meal in itself for 4 or as part of a Thai banquet for 8. For a banquet, try serving with Thai Green Curry from Scratch and Thai Fish Cakes with Dipping Sauce.
Ingredients
  • 3 teaspoon Thai 7 Spice

  • ½ teaspoon Chilli Flakes

  • 2 tablespoons soy sauce

  • 2 teaspoon fish sauce (optional)

  • 100 gram (4 ounce) watercress

  • 100 gram (4 ounce) bean sprouts

  • 250 gram (9 ounce) medium rice noodles

  • 50 gram (2 ounce) peanuts

  • 3 tablespoons toasted sesame oil

  • 200 gram (7 ounce) shallots, thinly sliced

  • 2 eggs, lightly beaten

  • 1 lime, cut into wedges

  • 50 gram (2 ounce) spring onions, sliced

Key Products
Thai 7 Spice

Product Information

£ 2.28/unit,52g
Schwartz product packaging

Product Information

£ 1.98/unit,29g

Instructions

  • 1 Prepare the noodles according to the pack instructions, drain and rinse.
  • 2 Meanwhile roughly crush the peanuts with a rolling pin. Heat 1 tbs of the sesame oil in a pan and lightly fry the peanuts for 1-2 minutes until they begin to brown. Remove from the pan and allow to cool on kitchen towel.
  • 3 Heat the remaining sesame oil in a wok, add the shallots and fry for 2 minutes. Add the eggs and stir fry for a further minute.
  • 4 Add the cooked noodles and remaining ingredients, stir fry for a further 2 minutes, until the noodles are heated through and the watercress begins to wilt.
  • 5 Serve with lime wedges and garnish with the crushed peanuts.
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