Wok on Baby…. Easy Pad Thai
I’m approached a lot these days to do so much stuff. You know for one reason or another I don’t and can’t do it all! But this Easy Pad Thai was one I said yes to!
BUT when I was approached by Nourish, they asked me to look at a new book which launched on 17th August and I got a little excited.
You know the easy peasy lemon squeezy ethos is quick, from scratch, easy recipes?
Well hello Easy Pad Thai!
We all have a Wok lurking somewhere I’m sure. So why not use it?
The wok has been an essential piece of equipment in Asian homes for centuries, yet despite this accent linage, the wok fits perfectly into today’s western style kitchens.
So lets do this!
So I have received a few copies of Nicola Graimes new book ‘I Love My Wok’ and I have reviewed.
I have to say I really do like it, you know me honest! And always if I don’t like it I don’t blog it – it’s that simple.
This book showcases simple, beautiful, delicious recipes that can all be made in the Wok. And let’s be careful here, let’s not just think about tasty healthy suppers!
The wok is a tremendous tool in the kitchen, we are talking soups, salads and sides too.
So check this book out (or have a go at winning one – see under) and rediscover how you can use just one pan to make lots of dishes.
The book is really great and offers over 100 recipes
Some of my faves that I’ll be trying are
Aromatic Chilli Bean Lamb
Sunshine Chicken Stir-Fry – gosh there are so many nice ones.
Easy Pad Thai
I tested this Easy Pad Thai – and I mean easy and tasty!!
Wok on Baby
And I was thinking, if you like this I think you’s also like my Udon Noodles, Beef & Shiitake Mushrooms – why not have a look xx
A nother one you might like too is my:
Thanks Clare x
Not Sponsored – I was sent 4 books – one for review and 3 to host a giveaway!
Easy Pad Thai
- 250 g dried rice noodles
- 1 tablespoon sunflower oil
- 3 cloves garlic finely chopped
- 1 large carrot cut into thin strips
- 4 spring onions / scallions white and green parts separated , sliced diagonally
- 1 long red chilli finely sliced
- juice of 1 lime
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sweet chilli sauce
- 2 free range eggs lightly beaten
- handful bean-sprouts handful
- roasted peanuts crushed
- large handful fresh coriander / cilantro finely chopped
- salt and fresh ground black pepper
- Cook the noodles following the packet instructions
- Drain, refresh under cold running water and set on one side
- Heat a wok until hot, add the oil then the garlic, carrot, white part of the spring onions / scallions and chilli and stir fry for 1 minute
- Stir in the lime juice, soy sauce, rice vinegar and chilli sauce
- Add the cooked noodles and stir gently to avoid breaking up the noodles until mixed with the other ingredients
- Push the noodles to one side and add the eggs stir gently until the eggs are incorporated into the noodles and lightly set.
- Season to taste with salt and pepper
- Sprinkle over the bean sprouts, peanuts, coriander/cilantro and the green part of the spring onions / scallions and serve