VEG PAD THAI SAUCE RECIPE RECIPES

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PAD THAI RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Pad Thai recipe - Recipes and cooking tips - BBC Good Food image

Make this easy prawn stir-fry for a speedy midweek meal. Our pad Thai recipe uses simple ingredients such as prawns, rice noodles and beansprouts, but you could also add chicken or tofu.

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Supper

Total Time 15 minutes

Yield 4

Number Of Ingredients 12

250g pack medium rice noodle
2 tsp tamarind paste
3 tbsp fish sauce
2 tsp sugar
1 garlic clove
3 spring onions
2 tbsp vegetable oil
1 egg
200g pack large cooked prawn
75g beansprout
handful salted peanut, chopped to serve
lime wedges, to serve

Steps:

  • Tip the noodles into a large bowl and pour over a kettle of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time – then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.
  • Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a wok or large frying pan over a high heat. When it’s really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they’re moving all the time. Cook for 30 secs, just until they begin to soften.
  • Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.
  • Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates. Serve with some chopped peanuts sprinkled over and wedges of lime.

Nutrition Facts : Calories 359 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 1 grams fiber, ProteinContent 19 grams protein, SodiumContent 3.17 milligram of sodium

VEGETARIAN PAD THAI | JAMIE OLIVER VEGETARIAN RECIPES



Vegetarian pad thai | Jamie Oliver vegetarian recipes image

Total Time 30 minutes

Yield 2

Number Of Ingredients 17

150 g rice noodles
sesame oil
20 g unsalted peanuts
2 cloves of garlic
80 g silken tofu
low-salt soy sauce
2 teaspoons tamarind paste
2 teaspoons sweet chilli sauce
2 limes
1 shallot
320 g crunchy veg such as asparagus, purple sprouting broccoli, pak choi, baby corn
80 g beansprouts
2 large free-range eggs
olive oil
dried chilli flakes
½ a cos lettuce
½ a mixed bunch of fresh basil, mint and coriander (15g)

Steps:

    1. Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with 1 teaspoon of sesame oil.
    2. Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl.
    3. Peel the garlic and bash to a paste with the tofu, add 1 teaspoon of sesame oil, 1 tablespoon of soy, the tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.
    4. Peel and finely slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for 4 minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour).
    5. Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls.
    6. Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes. Trim the lettuce, click apart the leaves and place a few in each bowl.
    7. Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges for squeezing over, and extra soy, to taste.

Nutrition Facts : Calories 593 calories, FatContent 19 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 26.4 g protein, CarbohydrateContent 83.5 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 1.3 g salt, FiberContent 8.3 g fibre

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