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Vegetable pad thai
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100g dried flat rice noodles
1 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp essential Waitrose tomato ketchup
1 tsp light brown soft sugar
1 x ¼ tsp chilli flakes
2 tbsp essential Waitrose vegetable oil
1 essential Waitrose red onion, sliced
100g essential Waitrose runner beans, sliced on the diagonal
1 essential Waitrose red pepper, deseeded and sliced
1 lime, cut into wedges
1. Put the noodles in a bowl, cover with boiling water and soak for 15 minutes. Drain and rinse in cold water to stop them sticking; set aside. Mix the fish and soy sauces, ketchup, sugar and chilli flakes with 1 tbsp water; set aside.
2. Heat the oil in a wok over a medium to high heat. Add the onion, beans and pepper and stir-fry for 1 - 2 minutes until the vegetables are just beginning to colour. Add the drained noodles and fry for a further 30 seconds, then pour in the soy sauce mixture and cook for another minute. Serve immediately with the lime wedges.
This recipe was first published in February 2012.