Pad Thai

BBC Good Food - - Inside -

The paste you make for this pad Thai is key. Do try and source co­rian­der roots (i.e. not just the stalks) – they have a fresh aro­matic taste, which will trans­port you to the streets of Bangkok.

SERVES 4 PREP 25 mins COOK 10 mins EASY

2 tbsp sun­flower oil

1 cour­gette, spi­ralised or finely juli­enned

1 green pep­per, very thinly sliced

1 large car­rot, spi­ralised or finely juli­enned

6 spring onions, thinly sliced 100g beansprouts

250g pack of ready-cooked rice noo­dles

3 tbsp fish sauce

1 tbsp light brown soft sugar 2 large free-range eggs, beaten good hand­ful each of co­rian­der, Thai basil and Thai mint good hand­ful of salted peanuts, roughly chopped lime wedges, to serve

For the pad Thai paste

3 gar­lic cloves, roughly chopped good hand­ful of co­rian­der, leaves and roots or stalks

1 red chilli, de­seeded and roughly chopped

2 limes, zested and juiced

Us­ing a pes­tle and mor­tar or food pro­ces­sor, make the pad Thai paste from the gar­lic, co­rian­der, red chilli and lime zest (re­serve the juice).

Heat the oil in a wok or a large non-stick fry­ing pan over a high heat. When the oil is just at smok­ing point, add the paste and fry for about 1 min un­til it be­comes aro­matic. Add the veg­eta­bles, half the spring onions and beansprouts and stir-fry to coat in the paste for 5 mins, or un­til just ten­der.

Add the noo­dles and mix through. Add the re­served lime juice, fish sauce and brown sugar and cook for 2 mins. Pour in the beaten egg and mix through the noo­dles un­til just cooked – the trick here is to al­low the eggs to slightly set be­fore mix­ing.

Us­ing tongs, twist the noo­dles onto plates and gar­nish with the re­main­ing spring onions and beansprouts, herbs, chopped peanuts and lime wedges.

GOOD TO KNOW low cal • fo­late • vit c • 2 of 5-a-day PER SERV­ING 328 kcals • fat 16g • sat­u­rates 3g • carbs 33g • su­gars 10g • fi­bre 5g • pro­tein 12g • salt 2.5g

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