Pad Thai is an incredibly popular dish in the UK, and for good reason – not only is it delicious, it’s easy to make. Jamie’s recipe makes great use of spring onions and cabbage, which are both in season in spring. To save money and food waste, why not follow Jamie’s advice and throw in any leftover veg as well?
Cooking veggies quickly like this means that they retain all that great crunch and freshness. You can satisfy your hunger in minutes-get stuck in!
Veggie Pad Thai Recipe
To prepare your stir-fry:
- Peel and finely slice the garlic. Trim and slice the spring onions. Slice the pak choi or cabbage into 1.5 cm slices.
- Crack the eggs into a bowl and whisk lightly.
- Squeeze the juice from 1 lime into a small bowl. Add the soy, honey and fish sauce, then mix together to make a dressing.
- Pick and roughly chop the coriander leaves for garnish.
To cook your stir-fry
- Cook the noodles according to the packet instructions.
- Once cooked, drain, rinse and add the noodles back to the pan. Toss the noodles in 1 teaspoon of groundnut oil and leave aside.
- Toast the peanuts in a large dry frying pan or wok until golden. Tip into a pestle and mortar, leave to cool slightly, then crush lightly.
- Return the frying pan or wok to the heat. Fry the garlic in 1 tablespoon of oil for 1 minute.
- Add the shredded pak choi or cabbage and the chilli flakes and stir-fry for 2 to 3 minutes, then add the cooked noodles and cook for 2 more minutes.
- Push all the ingredients to one side and pour the egg into the space. Gently scramble until it’s almost cooked, then stir into the noodles and greens.
- Pour over the dressing, add the chopped coriander, spring onions and beansprouts and cook for 2 minutes, mixing everything together well.
To serve your stir-fry
- Divide between bowls, then scatter over the reserved coriander leaves and crushes peanuts. Cut the remaining lime into wedges for squeezing over, then serve.