I loooooove noodles. In soups, with sauces in spring rolls and pretty much every way that they can be served. But my favourite way to eat them is Pad Thai. There is something about the thick ribbons coated in a spicy sauce, with veggies, extra chillies and crunchy peanut pieces.
I ate it pretty much every meal whilst in Thailand and it is always my first order in a Thai restaurant so I thought it was time to have a go at making a Pad Thai Recipe myself. I made it with prawns as I try to eat 90% veggie, choosing to occasionally eat fish and chicken. But it would be equally delicious with chicken or as a veggie dish.
I filled it with green veg as I was feeling the need to load my body with veggies. This is the kind of recipe that can be adapted as you like. Add more chilli if you like it spicy, or less if you don’t.
Below is the standard recipe to which you can add extra veg or substitute an ingredient.
Pad Thai Recipe
1 carrot cut into ribbons either with a spiralizer or with a potato peeler
200g bean sprouts
1 courgette cut into ribbons
3 spring onions sliced
1 red pepper thinly sliced
1 chilli diced small (half for the sauce, half for dressing at the end)
2 tbsp oil
120g flat noodles
3 tbsp of stock
2 tbsp sugar
3 tsp sambal oelek
1 tbsp soy sauce
2 tbsp vinegar (white, rice or other)
3 tbsp fish sauce or vegan substitute – Nam Pla Jey
handfull of chopped corriander
50gm peanuts, chopped small
Serves 4 Prep Time> 15 mins Cook Time>10mins
- Soak the noodles in boiling water for 3 minutes.
- Chop/ribbon/dice the vegetables.
- make the sauce in a jug and put to one side.
- Add 1 tbsp oil to a wok and heat. Add the sliced spring onions and chili, allow to cook for a few minutes and add all the other vegetables.
- Cook for 5 minutes stirring constantly.
- Place the cooked vegetables into a bowl and allow to stand.
- Add 1 tbsp of oil. Stir fry the noodles for a few minutes. Add the sauce ingredients to the pan and stir it through. Add the cooked vegetables mixing everything thoroughly.
- When mixed through, create a space in the pan and break an egg into the bottom. Allow it to cook, scrambling it as it does. When almost cooked stir it through the whole pan. Repeat the process with the second egg.
- Serve in bowls, scattering the peanuts, coriander and chilli liberally.