{"id":905,"date":"2020-06-10T11:33:03","date_gmt":"2020-06-09T23:33:03","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/lemongrass-pad-thai\/"},"modified":"2023-08-07T14:39:13","modified_gmt":"2023-08-07T02:39:13","slug":"lemongrass-pad-thai","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/06\/10\/lemongrass-pad-thai\/","title":{"rendered":"Lemongrass Pad Thai"},"content":{"rendered":"
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Lemongrass Pad Thai<\/h2>\n
We love developing recipes for healthier\u00a0takeaways at home!\u00a0<\/strong>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!<\/span><\/div>\n <\/div>\n \n
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Servings <\/span>2<\/span><\/div>\n \n <\/div>\n \n
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Ingredients<\/h3>

Pad Thai<\/h4>
  • 200g<\/span> rice stick noodles<\/span> 10mm<\/span><\/li>
  • 1<\/span> stick<\/span> lemongrass<\/span> finely chopped (about 10cm long)<\/span><\/li>
  • 1<\/span> makrut lime leaf<\/span> stem removed and thinly sliced<\/span><\/li>
  • 200g<\/span> brown button mushrooms<\/span> thinly sliced<\/span><\/li>
  • 1<\/span> spring onion<\/span> thinly sliced<\/span><\/li>
  • 100g<\/span> green beans<\/span> halved crossways<\/span><\/li>
  • 1<\/span> handful<\/span> mung bean sprouts<\/span><\/li>
  • \u00bd<\/span> block<\/span> firm tofu<\/span> crumbled<\/span><\/li>
  • 1<\/span> qty<\/span> pad Thai sauce<\/span> see recipe below<\/span><\/li><\/ul><\/div>

    To Serve<\/h4>
    • 40g<\/span> roasted peanuts<\/span> chopped<\/span><\/li>
    • 1<\/span> handful<\/span> mung bean sprouts<\/span><\/li>
    • \u00bd<\/span> red chilli<\/span> (optional), thinly sliced<\/span><\/li>
    • 1<\/span> bunch<\/span> mint<\/span> chopped<\/span><\/li><\/ul><\/div>

      Pad Thai Sauce<\/h4>
      • 2<\/span> Tbsp<\/span> soy sauce<\/span><\/li>
      • 3<\/span> Tbsp<\/span> sweet chilli<\/span><\/li>
      • 1<\/span> tsp<\/span> brown sugar<\/span><\/li>
      • 2<\/span> tsp<\/span> lime juice<\/span><\/li>
      • 1<\/span> tsp<\/span> sesame oil<\/span><\/li>
      • \u00bd<\/span> cup<\/span> coconut milk<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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        Instructions<\/h3>
        • Prep pad Thai sauce before you start. (See below).<\/span><\/div><\/li>
        • Bring a pot of salted water to the boil.<\/span><\/div><\/li>
        • 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.<\/span><\/div><\/li>
        • 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.<\/span><\/div><\/li>
        • 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.<\/span><\/div><\/li>
        • Serve noodles topped with peanuts, second measure of mung bean sprouts, chilli and mint.<\/span><\/div><\/li><\/ul><\/div>

          Pad Thai Sauce<\/h4>
          • Combine all pad Thai sauce ingredients together in a bowl. Set aside until ready to use.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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            \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":18,"featured_media":15798,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2374,2380],"tags":[1809,1794,1810,1795],"class_list":["post-905","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-recipes","category-veggie-plant-based","tag-pad-thai","tag-plant-based","tag-takeaways","tag-vegan"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/905","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=905"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/905\/revisions"}],"predecessor-version":[{"id":15940,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/905\/revisions\/15940"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15798"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}