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–+ servings
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Summer pad Thai recipe

One of the best things you can do for the planet is eat local, in-season, plant-based foods. This is a great recipe to include summer veggies, many of which we picked from our farm. It’s a tasty recipe and well worth trying!

Takes 24 minutes

Serves 4

Ingredients
 

  • thumb size piece ginger
  • 1/2 fresh red chilli
  • 3 spring onions
  • 1 carrot
  • 100 g oyster mushroom
  • 1 head fennel
  • 400 g black beans
  • 400 g low fat coconut milk
  • handful sugar snap peas
  • 2 tbsp tamari
  • 1 tsp salt
  • 5 stalks rainbow chard
  • 4 nests wholewheat noodles
  • 1 tbsp coconut sugar
  • 1 lime juiced
  • 50 g roasted and salted peanuts
  • 5-15 g fresh coriander

Instructions
 

  • Cook the noodles
    Fill and boil the kettle. Put the noodles in a pot, cover them with boiling water, and add a pinch of salt.
    Cook according to the instructions on the packet. Once cooked, drain and rinse the noodles, then set aside.
  • Prepare the vegetables
    Finely chop the carrot into small ½ cm cubes. Slice the spring onions into thin slices. Thinly slice the fennel at a diagonal and slice the rainbow chard stalks if using. Roughly chop the oyster mushrooms. Finely dice the ginger and red chilli.
  • Stir-fry the vegetables
    Heat 1 tsp of olive oil in a frying pan over high heat. Once the pan is hot, add the spring onions, carrots, fennel, rainbow chard stalks (if using), mushrooms, ginger, and chilli, along with a pinch of salt.
    Stir-fry for 4-5 minutes, stirring regularly.
  • Add flavour
    Add the 2 tbsp of tamari and 1 tbsp of coconut sugar to the pan and mix well.
    Drain and rinse the black beans, then add them to the pan and stir them through.
    Pour in the coconut milk and mix everything together.
  • Add the sugar snap peas and noodles
    Cut the sugar snap peas in half and add them to the pan.
    Then add the cooked noodles, stirring to incorporate and mix everything well.
  • Finish the dish
    Squeeze the juice of one lime over the dish, then sprinkle the roasted peanuts on top.
    Taste and adjust the seasoning to your liking.
    Serve with fresh coriander and, if desired, a sprinkle of chilli flakes.
  • Serve and enjoy
    Serve immediately and enjoy your fresh Summer Pad Thai!
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