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Vegetable pad thai
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4 tbsp crunchy peanut butter
2 tbsp lime juice
2 tbsp light soy sauce
2 tbsp light brown muscovado sugar
100g dried wide rice noodles
2 tbsp Waitrose Wok Oil
275g green winter cabbage, such as Savoy, shredded
3 carrots, grated
50g peanuts, roughly chopped
1 Blend the peanut butter in a bowl with 4 tbsp boiling water. Add the lime juice, soy sauce and sugar and mix well. Place the noodles in a heatproof bowl and cover with boiling water. Leave to soften while frying the vegetables.
2 Heat the wok oil in a large frying pan or wok. Add the cabbage and carrots and stir-fry for 5 minutes.
3 Drain the noodles and tip into the pan with the beansprouts. Add the peanuts and sauce and cook for 1–2 minutes, stirring. Serve immediately.
Typical values per serving:
This recipe was first published in December 2014.