Pad Thai by The Happy Pear for Supervalu Good Food Karma campaign
Pad ThaiAdd to My Cookbook
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- Difficulty Level Easy
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- 4 nests of noodles - approx. 300g (whole wheat, rice, etc.)
- 1 red onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 medium red chilli, deseeded and thinly sliced
- 1 thumb-sized piece of ginger, peeled and finely grated
- 1 red pepper, deseeded and cut into long, thin strips
- 1 yellow pepper, deseeded and cut into long, thin strips
- 150g oyster mushrooms, torn into bite-sized pieces
- 2 tbsp oil
- 1 head of pak choi, cut into bite-sized pieces
- 150g sugar snap peas
- For the Sauce
- 1 x 150ml tin of coconut milk
- 2 limes, juice only
- 6 tbsp tamari or soy sauce
- 3 tbsp agave syrup or honey
- To Garnish
- 1 x 200g pack of beansprouts
- 1 small bunch of fresh coriander, chopped
- 3 tbsp sesame seeds
- 3 tbsp cashew nuts, roasted and crushed
- Fill and boil the kettle. Put the noodles in a pot and cover with the boiling water, then cook as per the packet instructions. Once they are cooked, drain and rinse with cold water and set aside.
- Place the onion, garlic, chilli and ginger in a bowl. The more finely diced they are the better, as this means more edges to absorb flavour! Place the peppers and mushrooms in two other separate bowls.
- Put all the ingredients for the sauce into a cup or small bowl. Stir with a fork until well mixed.
- Heat 2 tablespoons of oil in a large frying pan or a wok. Add the onions, garlic, chilli and ginger together with the peppers and sauté for up to 5 minutes, until the onions start to turn translucent and the garlic starts to turn golden. Stir regularly, adding a little water if the onions are starting to stick to the pan.
- Add half the sauce to the pan along with the oyster mushrooms and cook for 3 minutes, stirring regularly. Add the pak choi, sugar snaps, the noodles and the remaining sauce to the pan. Give everything a good mix so that the sauce is evenly distributed and cook for another couple of minutes, until everything is heated through.
- To serve, divide the Pad Thai between four bowls and garnish with the beansprouts, coriander, sesame seeds and cashew nuts.