Pad Thai
prep: 10 minutes
cook: 15 minutes
serving: 4
Nutrition Facts
each serving
KCal
408
Carbs
63.1g
fiber
6.3g
Protein
16.7g
Fat
8.5g
Saturates
1.5g
Sugars
7.4g
Salt
0.38g
Fruit/Veg Portion
2
Ingredients
all 17 types- 250g dried rice noodles
- 2 tsp rapeseed oil
- 6 spring onions, chopped at angle in 1cm pieces
- 3 cloves garlic, crushed
- 3cm fresh ginger, grated
- 1 Thai chilli, finely sliced
- 1 red pepper, finely chopped
- 1 courgette, cut into sticks
- 100g frozen broad beans
- 100g baby pak choi, leaves separated
- 200g beansprouts
- 75g canned pineapple in juice, drained, chopped small
- 1 tbsp reduced-salt, gluten-free soy sauce
- juice 1 lime
- 15g chopped coriander
- 50g unsalted peanuts, roughly chopped and toasted
- 1 lime cut into wedges
Directions
5 steps in totalStep 1
Cook the noodles according to the packet instructions, around 3-5 minutes. Plunge them into cold water, drain and reserve.
Step 2
Heat the oil in a large pan or wok. Add the spring onions and stir-fry for 3 minutes. Add the garlic, ginger and chilli and stir-fry for another 2 minutes.
Step 3
Add the red pepper and courgette, stir-fry for another minute add the broad beans and pak choy. Stir-fry for 1 minute.
Step 4
Add the noodles, stir-fry for 2 minutes and add the beansprouts, pineapple, soy sauce and lime juice. Stir-fry for a further 2 minutes and add the coriander.
Step 5
Put into a bowl, top with the peanuts and lime wedges.
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