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    Vegetable pad thai

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    Vegetable pad thai

    • Preparation time: 10 minutes
    • Cooking time: 6 minutes

    Serves: 4


    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
    150g beansprout
    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.

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