Pad Thai Noodles

Ingredients

• 2 servings Pad Thai Rice Noodles
• 1/2 cup Crushed Peanuts
• 1 tbs Soy Sauce
• 1 tbs Fish Sauce
• 1 tsp Fresh Ginger
• 1 tsp Fresh Garlic
• 1 large White Onion
• Bean Sprouts
• 1 Lime or Lemon (plus extra for garnish)
• 1 tbs Lemongrass
• 1 small Green Capsicum
• 1 small Carrot
• 150g Tofu (optional)
• 1 tbs Sesame Oil
• 1 tbs Peanut Oil
• 1 tbs Tamarind Paste
• 1 tbs Crunchy Peanut Butter
• 1 tsp Thai Green Curry Paste (for extra spice)
• 1/2 tin Coconut Milk (for a saucier dish)
• 1 Spring Onion (optional for garnish)

Method

1. Heat up the sesame & peanut oil in a hot pan before adding thickly sliced onion. Then add finely chopped ginger & garlic, along with lemongrass, & cook until these ingredients are aromatic.
2. To make the sauce, whisk together the soy sauce, fish sauce, tamarind paste, peanut butter, thai green curry paste, lemon juice & coconut milk. Prepare the rice noodles in a separate pot where they can soak in boiling water as packet instructions.
3. Add the sauce to the pan, allowing the sauce to come to a simmer before adding in thinly sliced carrot, capsicum & cubes of tofu. Place a lid halfway over the pot so that some steam can exit the pan while you allow the veggies & tofu to cook in the sauce.
4. Once the ingredients are starting to soften, turn off the stove & allow the dish to begin cooling while you drain the cooked rice noodles. Mix the noodles, bean sprouts & sliced spring onions into the pan, along with a squirt of lime juice. Garnish this dish with a wedge of lime, fresh spring onion & crushed peanuts.

Product used in recipe

• VALCOM - VALCOM COCONUT CREAM
• VALCOM - VALCOM LEMON GRASS