Lemongrass Pad Thai
We love developing recipes for healthier takeaways at home! This fragrant Lemongrass Pad Thai is a favourite, and can be put together in minutes. The recipe features a delicious Pad Thai sauce that we know you'll keep coming back to!
Ingredients
Pad Thai
- 200g rice stick noodles 10mm
- 1 stick lemongrass finely chopped (about 10cm long)
- 1 makrut lime leaf stem removed and thinly sliced
- 200g brown button mushrooms thinly sliced
- 1 spring onion thinly sliced
- 100g green beans halved crossways
- 1 handful mung bean sprouts
- ½ block firm tofu crumbled
- 1 qty pad Thai sauce see recipe below
To Serve
- 40g roasted peanuts chopped
- 1 handful mung bean sprouts
- ½ red chilli (optional), thinly sliced
- 1 bunch mint chopped
Pad Thai Sauce
- 2 Tbsp soy sauce
- 3 Tbsp sweet chilli
- 1 tsp brown sugar
- 2 tsp lime juice
- 1 tsp sesame oil
- ½ cup coconut milk
Instructions
- Prep pad Thai sauce before you start. (See below).
- Bring a pot of salted water to the boil.
- Add noodles to pot of boiling water, stir to separate noodles and cook for about 5 minutes, until just tender. Drain and refresh under cold water to cool. Toss with a drizzle of sesame oil to prevent sticking. Set aside.
- Heat a drizzle of oil in a fry-pan or wok on medium-high heat. Add lemongrass, makrut lime leaf, mushrooms and spring onion and cook, stirring, for 4-5 minutes, until starting to brown.
- Add cooked noodles, green beans, first measure of mung bean sprouts, tofu, pad Thai sauce and a drizzle of sesame oil. Mix to combine and cook a further 3-4 minutes, stirring, until noodles are well coated in sauce and hot through.
- Serve noodles topped with peanuts, second measure of mung bean sprouts, chilli and mint.
Pad Thai Sauce
- Combine all pad Thai sauce ingredients together in a bowl. Set aside until ready to use.
