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Vegetable Pad Thai
Ingredients
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3 teaspoon Thai 7 Spice
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½ teaspoon Chilli Flakes
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2 tablespoons soy sauce
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2 teaspoon fish sauce (optional)
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100 gram (4 ounce) watercress
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100 gram (4 ounce) bean sprouts
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250 gram (9 ounce) medium rice noodles
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50 gram (2 ounce) peanuts
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3 tablespoons toasted sesame oil
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200 gram (7 ounce) shallots, thinly sliced
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2 eggs, lightly beaten
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1 lime, cut into wedges
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50 gram (2 ounce) spring onions, sliced
Key Products
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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