Pad Thai
This is one of our favourites and it’s always popular on our evening menu. It’s a fresh, light, zesty, delicious meal full of noodles, crunchy veg and flavour, plus it’s quick to prepare.
4 people
15 minutes
10 minutes
Ingredients
- 4 cloves Garlic thinly sliced
- 150 g Mushrooms torn into bite size piecs
- 1 head Pak Choi cut into bite size pieces
- 1 medium Red Chilli deseeded and thinly sliced
- 1 - Red Onion thinly sliced
- 1 - Red Pepper deseeded and cut into long, thin strips
- 1 stick SuperValu Fresh Ginger thumb sized, peeled and finely grated
- 2 tbsp SuperValu Oil
- 150 g SuperValu Sugar Snap Peas
- 300 g Wholewheat Noodles or 4 nests
- 1 - Yellow Pepper deseeded and cut into long, thin strips
For the Sauce
-
3
tbsp
Agave Syrup
or honey
-
1
tin
Coconut Milk
(150ml)
-
2
-
Lime
juice only
-
6
tbsp
Soy Sauce
or tamari
To Garnish
-
3
tbsp
Sesame Seeds
-
1
pack
SuperValu Bean Sprouts
(200g)
-
1
bunch
SuperValu Fresh Coriander
chopped
-
3
tbsp
SuperValu Goodness Cashew Nuts
roasted and crushed
Method
- Fill and boil the kettle. Put the noodles in a pot and cover with the boiling water, then cook as per the packet instructions. Once they are cooked, drain and rinse with cold water and set aside.
- Place the onion, garlic, chilli and ginger in a bowl. The more finely diced they are, the better, as this means more edges to absorb flavour! Place the peppers and mushrooms in two other separate bowls.
- Put all the ingredients for the sauce into a cup or small bowl. Stir with a fork until well mixed.
- Heat 2 tablespoons of oil in a large frying pan or a wok. Add the onions, garlic, chilli and ginger together with the peppers and sauté for up to 5 minutes, until the onions start to turn translucent and the garlic starts to turn golden. Stir regularly, adding a little water if the onions are starting to stick to the pan.
- Add half the sauce to the pan along with the oyster mushrooms and cook for 3 minutes, stirring regularly. Add the pak choi, sugar snaps, the noodles and the remaining sauce to the pan. Give everything a good mix so that the sauce is evenly distributed and cook for another couple of minutes, until everything is heated through.
- To serve, divide the pad Thai between four bowls and garnish with the beansprouts, coriander, sesame seeds and cashew nuts.
