zoom Vegetable pad thai
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    Vegetable pad thai

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    Vegetable pad thai

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    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.

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