Dr Rupy's speedy guilt-free veggie pad Thai
Ahead of an often over-indulgent Easter weekend, Dr Rupy is helping you balance it out with his guilt-free speedy vegetable pad Thai.
Ready in just 10 minutes it’s the perfect dish if you have a busy few days ahead.
Vegetable pad Thai
Serves 4
Ingredients
80-100g rice noodles
1 tbsp sesame oil
1 white onion (160g), chopped
1 garlic clove, grated
160g red peppers, sliced
160g carrots, julienned
160g beansprouts
1 egg, beaten
30g peanuts, chopped
10g fresh coriander, to finish
2 spring onions, chopped
½ lime
For the pad Thai sauce
1-2 tbsp tamarind paste
10ml mix of half vegetable stock and half vegetarian fish sauce
2 tbsp dark soy sauce
½ tsp chilli flakes
2-3 tbsp brown sugar
Method
1. Place the uncooked noodles in a large bowl and cover with hot water. Leave them to soak for 5 minutes, drain and rinse with cold water. Set aside.
2. Place all of the Pad Thai sauce ingredients in a bowl and mix until sugar dissolves.
3. Heat a wok over a high heat and add the sesame oil together with chopped onion and garlic. Stir fry for 1 minute until fragrant.
4. Add the red peppers, carrots and the bean sprouts and fry for 3 minutes, stirring constantly. Add the noodles, stir fry for one minute and add the sauce. Use tongs to toss all the ingredients together and cook for another 2 minutes, until sauce starts to thicken and noodles are fully covered.
5. Push the mixture to one side of the wok. Add the beaten egg to the empty side of the wok and let it fry for 30 seconds. Use a wooden spoon to scramble the egg and then mix into the noodles. Toss all the ingredients together with tongs.
6. Remove from the heat, divide between two serving plates, top with chopped peanuts, coriander and spring onions. Squeeze the lime over the Pad Thai just before eating.