Easy Pad Thai in 10 mins for gut health
This dish is really easy to make, it is packed with fibre and has 13 different plants in it which is nearly half of your 30 plant foods per week as per the American gut project.
Takes 10 minutes
Serves 4
Ingredients
- 200 g firm tofu
- 200 g whole wheat noodles
- 1 bunch scallions
- 3 cloves garlic
- 1 thumbsize ginger
- 1 red chilli
- 150 g mushrooms
- 1 yellow pepper
- 400 g black beans
- 400 g coconut milk
- 50 g sugar snap peas
- 3 tbsp tamari
- bunch coriander
Instructions
- Boil the kettle, once boiled fill a medium pot with the boiled water. Add the noodles and cook as per instructions on the back of the pack. Once they are cooked, drain and rinse them.
- Peel and finely chop the garlic and the ginger. Finely chop the scallions/green onions, the mushrooms and the yellow pepper. Drain and rinse the tin of black beans. Put a non-stick wide bottom pan on a high heat. Once hot, reduce the heat to medium. Add the chopped scallions, garlic and ginger and cook for 2 minutes stirring regularly. If anything starts to stick add 2-3 tablespoons of water and ‘deglaze’ the pan
- Add the chopped mushrooms and pepper and cook for 3 minutes. If anything starts to stick, add 2-3 tablespoons of water and ‘deglaze’ the pan.Add the black beans, half the can of coconut milk and the cooked noodles.
- Cook for a further minute or two stirring to incorporate it all and turn off the heat. Taste and season the dish with salt. It will likely need some salt to taste. Start with 1 tsp and if you think it needs more build on this. Finely chop the coriander and the sugar snap peas and add to serve.
Notes
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All medical information is supplied by Consultant Gastroenterologist Dr. Alan Desmond and Dietician Rosie Martin. All lifestyle content and food by Mindfulness expert Simone Venner and ourselves The Happy pear. We have had more than 15,214 people through it with an 84% success.