Pad Thai

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Pad Thai

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Pad Thai by The Happy Pear for Supervalu Good Food Karma campaign

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Put all the ingredients for the sauce into a cup or small bowl. Stir with a fork until well mixed.
  4. 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.
  5. 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.
  6. To serve, divide the Pad Thai between four bowls and garnish with the beansprouts, coriander, sesame seeds and cashew nuts.
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