Pad Thai Noodles

Main Courses  

Ingredients

2 Onions
2 Garlic cloves
4 Spring onions
2 Chilli
2 Tbsp Root ginger
2 Tbsp Celery
2 Tbsp Fish sauce
2 tsp Tamarind paste
2 Tbsp Caster sugar
2 Tbsp Peanuts
200 gm Beansprouts
200 gm Carrots
240 gm Courgettes
2 Egg(s)
2 Tbsp Ground nut oil
70 gm Egg noodles
1 Tbsp Soy sauce
1 Lime juice

Method

Finely chop the onions, garlic, fresh ginger, chilli and celery if used. Chop the roasted peanuts.

Slice the spring onions. Cut the remaining vegetables into bite size strips or pieces. Put the eggs in a bowl and beat them.

Mix the tamarind paste, soy sauce, fish sauce and sugar until the sugar is dissolved. Taste and adjust flavours as required.

Soak or cook the noodles as per instructions and leave to one side.

Put the ground nut oil in a wok and heat. Stir fry the onions, garlic, celery and chilli. Add the carrots and courgettes and stir fry. Add the spring onions, then the noodles. When the vegetables are cooked, add the eggs and scramble through the mixture. Finally add the paste mixture, lime juice and the chopped peanuts. Serve immediately.

Serves 2.

Notes

If the flavour at the end is not sufficient, add more fish sauce, tamarind and/or sugar.

I use Sainsbury dried fine rice noodles - 1 nest is about 70gm.

Variation

Any vegetables can be used. I particularly like to use sugar snap peas as one of the vegetables.

24 Sep 2023
Shirl Seath