Peanut and Sweet Ginger Pad Thai
This is such a tasty, delicious meal that only takes 15 minutes to make. Use rice noodles for a gluten-free version.
Takes 10 minutes
Serves 4
Ingredients
- wedges of lime
- 300 g wholewheat or brown rice noodles 4 nests
- ½ thumb-sized piece of ginger approx. 15g
- 1 red chilli medium heat
- 1 bunch of scallions/spring onions
- 1 carrot
- 150 g oyster mushrooms or mushrooms of choice
- 1 head of pak choi or 100g baby spinach
- 1½ tbsp oil
For the dressing:
- 250 ml coconut milk
- 2 tbsp peanut butter
- Juice of 2 limes
- 4 tbsp tamari
- 1 tbsp maple syrup
To garnish:
- A small bunch of fresh coriander or basil approx. 10g
- 3 tbsp salted roasted peanuts
- Pickled ginger
- Wedges of lime
Instructions
- Cook the noodlesPut the noodles in a pot of boiling water and cook according to the packet instructions (usually takes 4-5 minutes).Remove from heat, drain, and rinse with cold water in a colander over the sink.
- Prep the vegetablesPeel and finely chop the ginger.Remove the end of the chilli and finely slice (leave the seeds in if you like it hot).Finely slice the scallions/spring onions, removing any limp outer leaves, and finely chop the green parts.Grate the carrot.Finely chop the mushrooms.Remove the nub at the end of the pak choi and finely chop.
- Stir-fry the vegetablesPut the oil into a large non-stick pan (ideally a wok) over high heat. Once the pan is hot, add the ginger and chilli, and cook for 1 minute, stirring regularly.Add the mushrooms, scallions, and grated carrot with 1 teaspoon of salt.Cook for a further 5 minutes, stirring frequently.
- Prepare the dressingIn a cup, mix together the dressing ingredients using a fork. Don't worry if the coconut milk remains a little lumpy, it will break down when added to the pan.
- Add the dressingPour the dressing into the pan and stir thoroughly to coat all the vegetables.Cook for another 5 minutes.
- Combine noodles and vegetablesAdd the cooked noodles and chopped pak choi (or spinach) to the pan and cook for another few minutes until heated through.
- ServeRemove from the heat. Roughly chop the fresh coriander or basil and use as a garnish for each serving, along with sprinkles of roasted peanuts.Serve with some pickled ginger and a wedge of lime on each plate.
- Note: It's best to prep all the veg first, as this is a fast-cooking dish done on high heat in about 5 minutes.
Nutrition
Calories: 625kcalCarbohydrates: 88gProtein: 13gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.02gSodium: 366mgPotassium: 1107mgFiber: 6gSugar: 14gVitamin A: 12072IUVitamin C: 114mgCalcium: 283mgIron: 5mg
If dont like mushrooms in this peanut and sweet pad thai, just substitute with your favourite fast cooking veg such as peppers, courgettes or fine beans. Alternative to coconut milk are to make a cashew cream or to replace with low fat coconut milk or simply veg stock for a lower fat version.
Here are some of our favourite treats to serve with this Peanut and sweet ginger Pad Thai
(these are not low in fat!)
- This 5 ingredient chocolate salted caramel tart is no bake and so tasty
- Banoffee pie is so good and this 5 ingredient easy to make Banoffee pie version is wonderful
- For a seasonal centre piece dessert this Berry and custard trifle is so good!
- This flapjack recipe is one of our kids favourites
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2 Comments
-
Ruth says:
This is not the recipe for the peanut and ginger pad thai!
-
Joanne says:
Where is the recipe for Ginger and Peanut Pad Thai? I watched a video but can’t find it or the recipe. I get redirected to Stuffed Chard and Tomato Bake.
2 Comments
This is not the recipe for the peanut and ginger pad thai!
Where is the recipe for Ginger and Peanut Pad Thai? I watched a video but can’t find it or the recipe. I get redirected to Stuffed Chard and Tomato Bake.