Speedy Vegetable Pad Thai

Who doesn’t love a big bowl of slippery, saucy Pad Thai? It has to be one of my favourite takeaways to order, and this is my twist on the classic, that’s easy to make at home. It’s got that signature sweet, salty, tangy flavour, thanks in large part to the star ingredient - tamarind paste. I’ve kept this one vegetable-based FYI it's not veggie due to the fish sauce and oyster sauce), but it’s easy enough to add some extra protein if you like (think chicken or prawns). As with any stir fry that’s cooked quickly, make sure all your ingredients are ready to go before you start cooking - this will make things much easier!

Method

Based on 4 servings, adjust as needed.

Step 1

In a small bowl, mix together tamarind paste, sweet chilli sauce, fish sauce and the oyster sauce. Set aside.

Step 2

Rice noodles need to be soaked before you can use them - check your packet for specific instructions, but usually, they can be soaked in boiling water for about 4 minutes, before being drained and rinsed with cold water. I normally do this in a heatproof bowl and use my kettle to boil the water.

Step 3

Thinly slice your onion, crush your garlic cloves then slice your sugar snap peas into small pieces, and spring onions into large pieces. Use a fork to whisk your eggs in a mug or a small bowl.

Step 4

Now you’re ready to cook! Set a large, high-sided frying pan - or wok - over high heat, then add the oil. Add the onions and cook, stirring, for 2 minutes, then add the garlic and stir for another 30 seconds.

Step 5

Push the onions and garlic to one side of the pan, then add the whisked eggs, pushing them with your spatula to gently scramble them for 30 seconds. Add the bean sprouts, sugar snap peas, soaked noodles and the sauce, then toss vigorously for 2 minutes to combine for the noodles to soak up the sauce (I find using tongs is best for this).

Step 6

Add the chopped spring onions and half the peanuts, and toss them through the noodles. Remove from the heat, then divide between plates and serve with the rest of the peanuts scattered on top. Serve right away, with lime wedges on the side.

  • Ingredients
  • Based on 4 servings
  • 3 Eggs 1x Sainsbury's British Free Range Eggs Medium x6
  • 3 tbsp Sweet Chilli Sauce 1x Sainsbury's Sweet Chilli Sauce 330g
  • 3 tbsp Fish Sauce 1x Blue Dragon Fish Sauce 150ml
  • 1 White Onion, thinly sliced 1x Sainsbury's Onions Loose
  • 4 Garlic Cloves, crushed 1x Sainsbury's Garlic
  • 300g Bean Sprouts 1x Sainsbury's Beansprouts 300g
  • 4 Spring Onions, cut into 3cm pieces 1x Sainsbury's Spring Onions Bunch 100g
  • 100g Chopped Peanuts 1x Stamford Street Co. Salted Peanuts 200g
  • 200g Sugar Snap Peas, sliced 1x Sainsbury's Sugar Snap Peas 200g
  • 1 tbsp Sunflower Oil, or any flavourless oil 1x JS Sunflower Oil 1L
  • 1 Lime, sliced into wedges 1x Sainsbury's Limes
  • 225g Pad Thai Rice Noodles 1x Mama Instant Rice Noodles 225g
  • 3 tbsp Tamarind Paste 1x Sainsbury's Tamarind Paste, Inspired to Cook 90g
  • 3 tbsp Oyster Sauce 1x Sainsbury's Oyster Sauce 150ml
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