3. BASIL & CASHEW PAD THAI

Homes+ (Australia) - - LOW-FAT THAI -

SERVES 6 PREP 15 MIN­UTES COOK 15 MIN­UTES

$3.10 PER SERVE

200g dried rice stick noo­dles Cook­ing oil spray

3 eggs, lightly whisked

1 onion, halved, cut into wedges 2 cloves gar­lic, crushed

1 car­rot, cut into match­sticks 150g snow peas

1 ta­ble­spoon fish sauce 1 ta­ble­spoon brown sugar 2 ta­ble­spoons ke­cap ma­nis 2 ta­ble­spoons le­mon juice

50g snow pea sprouts, chopped ½ cup torn fresh basil leaves 1 fresh green chilli, thinly sliced 1/3 cup un­salted roasted cashews, chopped

STEP 1 Soak noo­dles in boil­ing wa­ter in a heat­proof bowl for 5 min­utes. Stir to sep­a­rate strands. Drain. Us­ing kitchen scis­sors, snip noo­dles into short lengths. STEP 2 Spray a wok with oil. Heat over mod­er­ate heat. Add egg and tilt to cover base. Cook for 1 minute or un­til set un­der­neath. Turn; cook for 1 minute. Trans­fer to a chop­ping board. Slice thinly. STEP 3 Spray onion with oil. Add onion to wok; stir-fry for 2 min­utes or un­til soft. Add gar­lic, car­rot and snow peas; stir-fry for 2 min­utes. Whisk fish sauce, sugar, ke­cap ma­nis and le­mon juice in a bowl. Add sauce mix­ture and noo­dles to wok; stir-fry for 2 min­utes or un­til heated through and com­bined. Add snow pea sprouts, sliced omelette and half the basil; stir-fry for 1 minute. Serve topped with re­main­ing basil, chilli and cashews.

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