Description
A quick weeknight Pad Thai, easily customizable with protein or extra veggies. Perfect for leftovers!
Ingredients
Units
Scale
- 1 cups (237 ml) flat noodles
- 1 cups (237 ml) raw snow peas
- 1/2 cup sliced red peppers
- 1 cups (237 ml) bean sprouts
- 0.75 cups (178 ml) toasted peanuts
- 1 long red chilli
- small handful corriander
- 3 lengths spring onions
- 5 free range boiled eggs
- fried shallots
- 0.25 cups (60 ml) organic crunchy peanut butter
- 0.7 cups (167 ml) coconut milk
- juice of a lime
- 1 tbsp good quality red curry paste
- 1 tbsp good quality fish sauce
- 1 tsp salt reduced soy sauce
- 1 tbsp palm sugar
- 1 tbsp pure sesame oil
Instructions
- Gently fry the curry paste in a little oil for 3-4 minutes until fragrant. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat.
- Cook the noodles according to package directions.
- Blanch the snow peas in hot water. Add the snow peas, bean sprouts, peanuts, spring onions, peppers, and noodles to a large pan. Pour the peanut sauce over the mixture.
- Serve and garnish with fried shallots, extra coriander, peanuts, chili, bean sprouts, and boiled eggs.
Notes
- For a richer flavor, toast the peanuts before adding them to the Pad Thai.
- If you don’t have palm sugar, you can substitute with brown sugar or maple syrup, but adjust the amount to taste.
- Store leftover Pad Thai in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some of the sauce, so add a little extra coconut milk or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 8
- Protein: 15
- Cholesterol: 150