Speedy Vegetable Pad Thai

Name: Speedy Vegetable Pad Thai
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 3 Eggs; 3 tbsp Sweet Chilli Sauce; 3 tbsp Fish Sauce; 1 White Onion, thinly sliced; 4 Garlic Cloves, crushed; 300g Bean Sprouts; 4 Spring Onions, cut into 3cm pieces; 100g Chopped Peanuts; 1 tbsp Sunflower Oil, or any flavourless oil; 1 Lime, sliced into wedges; 225g Pad Thai Rice Noodles; 3 tbsp Tamarind Paste; 3 tbsp Oyster Sauce; 200g Sugar Snap Peas, sliced

by Dished by Kate

Pescatarian

Dairy Free

4.0

10m prep time

20m total time

Easy level

14 ingredients

Speedy Vegetable Pad Thai recipe by Dished by Kate

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.