RECIPE: Vegetable Pad Thai
Today we bring you this light and summery Vegetable Pad Thai by Deepa of Lazy Giraffe Jewellery.
The best of the summer vegetables are just coming into season now, lots of sweet peas, young carrots, courgettes and greens. This pad thai is a great way to make the most fresh vegetables as they are cooked quickly and simply meaning you hold on to those flavours.
I used a mixture of young carrots, shredded green cabbage and spring onions in my pad thai, but feel free to experiment. Peas and broad beans are great in June so they would work well too.
Traditionally rice noodles are used, but you can also use egg noodles which is what I used to make my pad thai.
Vegetable Pad Thai (Serves 2)
- 2 nests of egg noodles, about 100g of dry noodles
- 2 spring onions
- About 5 or 6 small carrots or 2 medium sized carrots – the smaller ones you buy at farmers markets are much sweeter.
- ¼ shredded cabbage
- 2 eggs, beaten
- Sunflower or vegetable oil
For the sauce:
- 1 clove of garlic, minced
- 2 tablespoons of soy sauce
- 1 teaspoon of sambal oelek or good quality chilli sauce
- 1 tablespoon of brown sugar or honey
- 1 tablespoon of oyster sauce
- 1 tsp of fish sauce
- Juice of half a lime
- Handful of coriander
- Splash of water
To garnish:
- Wedges of lime
- Handful of toasted chopped cashews or peanuts
- The best thing to do when making any wok fried dish is to make sure you have everything ready before you start cooking. So first chop all your vegetables into thin strips.
- Whilst you are cooking your noodles make the sauce by mixing together all of the ingredients in a bowl, ready to add to the wok later.
- Once your noodles are cooked drain them and run a little cold water over them to stop them cooking. Put to one side.
- Heat up your wok and toast the nuts in the dry pan for about 1-2 minutes until they are golden, put into a bowl for later.
- Add about a tablespoon of vegetable or sunflower oil to the wok. When it is quite hot add in the vegetables and fry until crisp and just cooked, about 3-4 minutes. Push them to one side and then add in your eggs.
- Stir fry the eggs until just set but still slightly runny. Pour in your sauce and then add in your noodles. Stir fry quickly for about 1 minute to combine everything.
- Serve in big bowls and garnish with chopped coriander, toasted nuts and a wedge of lime.
Comments
I just had this for dinner
I just had this for dinner and it was yummy. Thanks for sharing! :)
Yum. One of my most
Yum. One of my most favourite dishes! I've never been able to make this successfully at home, so I'll give this recipe a go. Thanks for posting.
Yum yum tum. Thhis looks
Yum yum tum. Thhis looks delish
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