Sometimes, after the first day back at work, I need something to wake me up and kick me into shape. It can’t take long to cook – because all of those chores I was ‘going to do at the weekend’ need doing, and it needs to pack a punch with flavours.
I decided to go vegetarian for this because, with this dish, meat would be surplus to requirements. It’s all about the noodles and beansprouts. However, you could throw in a bit of chicken or a handful of prawns.
This recipe uses lots of beansprouts, and it means you can use less noodles. I’d recommend this for anyone looking to cut down on carbs – you could even make the dish with just bean sprouts and no noodles at all.
This will serve 2-3 and takes about 20 minutes to make.
Vegetable Pad Thai
1 tbsp sesame oil
3 large cloves garlic
1 red chilli
4 spring onions
300g ribbon noodles (either straight to wok ones, or cooked and drained)
1 tsp rice vinegar
1 tbsp lime juice
3 tbsps light soy sauce
2 tbsps vegetarian oyster sauce
Roasted peanuts, to serve
1. Finely chop the shallots, garlic and chilli. Halve the spring onions lengthways and then chop into 2 cm pieces.
2. Pour the oil into a wok or large frying pan and put on a high heat. Add the shallots, garlic, chilli and spring onions. Cook for 2-3 minutes, then add the noodles, soy sauce, lime juice, rice vinegar and oyster sauce. Cook for anther 2 minutes.
3. Add the beansprouts and stir fry for 5 minutes. Chop the coriander and add this. Take off the heat.
4. To serve, sprinkle roasted peanuts over each bowlful. Tuck in!