Pad Thai
Ingredients
- 100g Pad Thai rice noodles
- Fresh fish or prawns
- 1 Tbsp of cooking oil
- 2 eggs
- 2 tbsp tamarind juice
- 3 cups mung beans
- 4 Tbsp of crunchy peanut butter
- 2 tbsp oyster sauce
- 1-2 tsp crushed chilli or finely chopped green chilli
- Lime or lemon wedge and spring onion to garnish
Optional extra Foodbox vegetables you could add:
Green beans
Peas in a pod
Sprouts
Method
- Cook rice noodles, (sit in boiling water for 20 minutes)
- Meanwhile prepare vegetables
- In a wok or fry pan fry prawns or fish in oil and set aside
- Add eggs and start frying, don't let them fry completely. Start tossing the eggs as the yolks just start cooking, then toss through drained rice noodles
- Fry for 2 minutes, add tamarind juice and chilli
- Fry for 2 minutes, add mung beans and any other favourite vegetables
- Fry for 2 minutes, add cooked fish or prawns
- Fry for 2-5 minutes until everything is cooked through and hot
- Serve with: cashews sprinkled on top, spring onion and a lemon wedge
