Easy Pad Thai
Lovely fresh easy recipe bursting with flavour using rice noodles and all the veggies with a chilli kick
Servings 4
Calories 338kcal
Ingredients
- 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
Instructions
- 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
Nutrition
Calories: 338kcal | Carbohydrates: 62g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 999mg | Potassium: 218mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2876IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 2mg