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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 Fri Feb 17 14:17:00 GMT 2012.