Pad Thai

by SuperValu

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.