Category, , DifficultyBeginner

Pad Thai in 5 minutes could be one of our new favourite dinners, give it a try for yourself. Super quick and this feeds 3 people very substantially!

Yields3 Servings
Prep Time2 minsCook Time3 minsTotal Time5 mins

 250 g wholewheat or rice noodles
 1 tbsp oil
 4 scallions
 1 fresh red chilli
 3 garlic cloves
 1 small thumb size piece of ginger
 1 x stalk of lemongrass
 100 g Mushrooms of choice - we love oysters if you can find them
 1 red pepper
 1 yellow pepper
 100 g sugar snap peas
 ½ head of Pak choi
Sauce
 200 g coconut milk
 3 tbsp Tamari
 2 limes - juice of
 2 tbsp Maple syrup
Garnish
 ½ bunch of fresh corinader
 1 handful of roasted cashews - chopped
 1 lime - cut into wedges
 1 tbsp Black and white sesame seeds

1

Put your noodles on to cook, according to the instructions on the pack.

2

Now to prep all your veg. Slice your scallions and sugar snaps, finely chop the garlic, chilli pepper (remove the seeds if you prefer less heat) and lemongrass, grate the ginger and carrot, chop your peppers, mushrooms and pak choi into bite size pieces.

3

Next make your sauce by whisking all the ingredients together in a bowl or jug.

4

Place a medium to large non stick pan on a high heat, to the pan add the oil, garlic, ginger, scallions & lemongrass. Reduce the heat to medium and cook stirring occasionally for a minute.

5

Next add your mushrooms, peppers and carrot to the pan, and cook for 2-3 minutes.
Now add the sauce and bring to a simmer for 1 minute or until the peppers are cooked, add the drained, cooked noodles and pak choi to the pan and gently toss in the sauce, until the pak choi wilts.

6

Then transfer to bowls and top with fresh chopped coriander, roasted cashews, black sesame seeds and a wedge of lime on the side. Epic!

Ingredients

 250 g wholewheat or rice noodles
 1 tbsp oil
 4 scallions
 1 fresh red chilli
 3 garlic cloves
 1 small thumb size piece of ginger
 1 x stalk of lemongrass
 100 g Mushrooms of choice - we love oysters if you can find them
 1 red pepper
 1 yellow pepper
 100 g sugar snap peas
 ½ head of Pak choi
Sauce
 200 g coconut milk
 3 tbsp Tamari
 2 limes - juice of
 2 tbsp Maple syrup
Garnish
 ½ bunch of fresh corinader
 1 handful of roasted cashews - chopped
 1 lime - cut into wedges
 1 tbsp Black and white sesame seeds

Directions

1

Put your noodles on to cook, according to the instructions on the pack.

2

Now to prep all your veg. Slice your scallions and sugar snaps, finely chop the garlic, chilli pepper (remove the seeds if you prefer less heat) and lemongrass, grate the ginger and carrot, chop your peppers, mushrooms and pak choi into bite size pieces.

3

Next make your sauce by whisking all the ingredients together in a bowl or jug.

4

Place a medium to large non stick pan on a high heat, to the pan add the oil, garlic, ginger, scallions & lemongrass. Reduce the heat to medium and cook stirring occasionally for a minute.

5

Next add your mushrooms, peppers and carrot to the pan, and cook for 2-3 minutes.
Now add the sauce and bring to a simmer for 1 minute or until the peppers are cooked, add the drained, cooked noodles and pak choi to the pan and gently toss in the sauce, until the pak choi wilts.

6

Then transfer to bowls and top with fresh chopped coriander, roasted cashews, black sesame seeds and a wedge of lime on the side. Epic!

Quick and Easy Pad Thai

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