- 100g peanuts
- 2 carrots
- 1 courgette
- 1 red pepper
- Small bunch of chard
- 2 eggs, beaten
- 3 nests of rice pad Thai noodles (around 200g)
- 100g beansprouts
- 15g fresh coriander, freshly chopped
- 15g fresh Thai basil
- 1 fresh lime
FOR THE SAUCE
- 100ml vegetable stock
- 2tbsp soy sauce
- 1 tsp chilli powder
- 4 tbsp white wine vinegar
- 4tbsp brown sugar
- Juice of ½ a lime
- Begin by cutting the veggies into long strips to match the shape of the noodles
- Mix all the pad Thai sauce ingredients together in a small bowl. Stir well and set to one side.
- Heat a small pan and dry fry the peanuts on a medium heat for 4-5 minutes stirring occasionally so they don’t burn. Remove from the pan and transfer to a pestle and mortar to cool before lightly crushing.
- Cook the rice noodles according to the packet instructions then drain and put to one side.
- While the noodles are cooking, heat the oil in a separate frying pan or wok if you have one and add the veg. Cook for 3-4 minutes until tender and crisp. Lastly, add in the chard and cook for a further minute until wilted.
- Remove the veggies from the pan/wok and add the noodles. Fry for 1 minute, pour over the sauce and toss until evenly coated for further 2 minutes.
- Move the noodles to one side of the pan and pour in the beaten eggs. Let the eggs cook for 30 seconds before combining with the noodles.
- Transfer the veggies back into the pan with the bean sprouts, half of the crushed peanuts and half of the herbs. Mix together with the noodles and sauce and cook for a further 1-2 minutes.
- Serve immediately with a squeeze of fresh lime and a sprinkle of peanuts and remaining herbs.
Recipe by Hill and Vale