Vegetable Pad Thai

Pad Thai
Share on facebook
Share on pinterest
Share on twitter

I love a pad Thai, a noodle dish with fresh beansprouts with a tamarind sauce, usually served with chicken or prawns and the chopped peanuts on top. This version is served with stir fried vegetables.

Unfortunately, at the time of writing, I had no beansprouts so I used peels of carrot instead. If you make this dish use beansprouts ?

Prepare the vegetables, peel the carrots, slice the peppers, slice the spring onions , slice the mange tout, finely chop the garlic and ginger and sprinkle with a teaspoon of chilli flakes.

Toast the chopped peanuts gently in a dry frying pan. When slightly brown, turn off and reserve for later.

Cook the noodles by putting them into boiling water. Leave for 5 minutes. Drain and rinse in cold water and put to one side.

We are ready to cook the pad Thai. Add the ginger, garlic and chilli peppers into the wok and stir gently in some olive oil.

Now add the peppers, mange tout and the mushrooms. Stir and let them cook for a few minutes. Add the carrots and the spring onions and stir together.

Now add the noodles and the tamarind sauce. Mix together the noodles with the vegetables and cook for several minutes.

When ready to serve, split the dish across the plates and sprinkle over the toasted peanuts and squeeze over the lime over the plates and serve.

Pad Thai
Print Recipe
5 from 1 vote

Vegetable Pad Thai

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 people

Ingredients

  • 200 gm Rice Noodles
  • 3 peppers (red and yellow)
  • 3 spring onions
  • 2 carrots
  • 30 gm mange tout
  • 30 gm mushrooms
  • 2 clove garlic
  • 1 clove ginger root
  • 3 tbsp chopped peanuts
  • 1 Fresh lime
  • 3 tbsp tamarind sauce
  • 2 tbsp olive oil

Method

  • Prepare the vegetables, peel the carrots, slice the peppers, slice the spring onions , slice the mange tout, finely chop the garlic and ginger and sprinkle with a teaspoon of chilli flakes.
  • Toast the chopped peanuts gently in a dry frying pan. When slightly brown, turn off and reserve for later.
  • Cook the noodles by putting them into boiling water. Leave for 5 minutes. Drain and rinse in cold water and put to one side.
  • We are ready to cook the pad Thai. Add the ginger, garlic and chilli peppers into the wok and stir gently in some olive oil.
  • Now add the peppers, mange tout and the mushrooms. Stir and let them cook for a few minutes. Add the carrots and the spring onions and stir together.
  • Now add the noodles and the tamarind sauce. Mix together the noodles with the vegetables and cook for several minutes.
  • When ready to serve, split the dish across the plates and sprinkle over the toasted peanuts and squeeze over the lime over the plates and serve.
Tried this recipe?Mention @thepbdad or tag #thepbdad!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top