Saucy Pad Thai from Nadia's NEW 'Vegful' Coobook

Saucy Pad Thai from Nadia's NEW 'Vegful' Coobook

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 6, 2019.
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Ingredients

Pad Thai

  • 1/2 pack rice stick noodles
  • 1 stalk lemongrass, finely chopped
  • 2 makrut lime leaves, stem removed & thinly sliced
  • 1 pack shiitake mushrooms, thinly sliced
  • 2 spring onions, thinly sliced
  • 1/2 pack green beans, cut in half
  • 1/2 pack mung bean sprouts
  • 1/2 red chilli (optional)
  • 1 pack pad Thai sauce

To Serve

  • 1 pack peanuts
  • 1 bunch coriander
  • 1/2 lime, cut into wedges

Steps

  1. Bring a pot of salted water to the boil. Cook noodles. Cook noodles in boiling water for about 5 minutes, until tender. Drain then run under cold water to cool.
  2. Prep veggies.
  3. Cook veggies. Heat a drizzle of oil in a fry-pan or wok on medium-high heat. Add lemongrass, makrut lime leaves, mushrooms, spring onions, and green beans and cook, stirring, for 4-5 minutes, until starting to brown.
  4. Finish pad Thai. Add cooked, drained noodles, mung bean sprouts, chilli and pad Thai sauce. Mix to combine, and cook a further 2 minutes, stirring, until noodles are coated in sauce and hot through.
  5. Serve noodles topped with peanuts, coriander and a wedge of lime.

Nutritional Information

Energy 2623 kj
627 kcal
Protein 18.3g
Carbohydrate 97.1g
Fat 16.4g