- 250 grams rice stick noodles (Pad Thai noodles)• 1 tablespoon peanut oil• ½ red capsicum finely chopped• ½ green capsicum finely chopped• 1 tablespoon sesame oil• 4 shallots finely chopped• 3 tablespoons palm sugar• 2 tablespoons Lee Kum Kee Salt Reduced Soy Sauce• 1 stick lemongrass finely chopped (about 2 tablespoons – the soft part only)• 3 kaffir lime leaves finely chopped• 1 tablespoon crushed chilliGarnish:-• 1 bunch finely chopped fresh coriander (leaves only)• 1 red chilli finely sliced• ¼ cup salted peanuts finely chopped• 1 cup bean sprouts, soak in boiling water 2 minutes, drain well and set aside. (Removes bitterness)• 2 limes cut into wedges, to be squeezed over top (Optional).
- Place rice sticks in a large saucepan of boiling water for 6 minutes or until soft, rinse with cold water and drain well, set aside. Heat peanut oil in wok, add capsicum and shallots and sauté 1 minute, add remaining ingredients, excluding garnishes and cook a further 2-3 minutes. Toss sauce mixture through noodles, sprinkle with chopped peanuts and sliced red chilli, top with bean sprouts and coriander, and serve warm with lime wedges.
Brands and product used
- Lee Kum Kee - Soy Sauce Salt Reduced