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Donal Skehan
Vegetable Pad Thai | DonalSkehan.com, This humble noodle recipe is 100% one of my dessert island dishes...
  • main-meals

Vegetable Pad Thai

May 02

I urge you to source coriander roots for this recipe (i.e, not just the stems). They have a fresh aromatic taste which will transport you to the streets of Bangkok. To make this veggie-friendly, swap out the fish sauce for soy sauce.

  • time 20 mins
  • serves Serves 4
  • video
Method
  1. Soak the noodles in warm water until soft, drain and set aside.
  2. In a pestle and mortar or food processor make a paste from the garlic, coriander roots, red chilli and lime zest.
  3. Heat the oil in a wok or a large non stick frying pan over a high heat. When the oil is just at smoking point add in the paste and fry for about 1 minute until it becomes aromatic. Add in the vegetables, half the spring onions and bean sprouts and cook for 5 minutes or until just tender. Stir frying to coat.
  4. Add in the drained noodles and mix through. Add in the lime juice, fish sauce, brown sugar and tamarind and cook for 2 minutes.
  5. Pour in the beaten egg and mix through the noodles until just cooked- the trick here is to allow the eggs to slightly set before mixing.
  6. Using a tongs, twist the noodles onto serving plates and garnish with herbs, lime wedges, chopped salted peanuts, and the remaining spring onions and bean sprouts.

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Ingredients

9oz flat rice noodles

1 zucchini, spiralised or finely julienned

1 green pepper, spiralised or finely sliced

1 large carrot, spiralised or finely julienned

1 cup bean sprouts

6 spring onions, finely sliced

3 tbsp of fish sauce

1 tbsp of soft light brown sugar

1 tbsp tamarind paste

2 large free-range eggs, beaten

A good handful of roughly chopped salted peanuts

A good handful of coriander, thai basil and thai mint

2 tbsp of sunflower oil

1 handful roasted salted peanuts, finely chopped

For the pad Thai paste:

3 garlic cloves, roughly chopped

A good handful of coriander, leaves and roots or stalks

1 red chilli, deseeded, roughly chopped

2 limes, juice and zest

250g flat rice noodles

1 courgette, spiralised or finely julienned

1 green pepper, spiralised or finely sliced

1 large carrot, spiralised or finely julienned

100g bean sprouts

6 spring onions, finely sliced

3 tbsp of fish sauce

1 tbsp of soft light brown sugar

1 tbsp tamarind paste

2 large free-range eggs, beaten

A good handful of roughly chopped salted peanuts

A good handful of coriander, thai basil and thai mint

2 tbsp of sunflower oil

25g roasted salted peanuts, finely chopped

For the pad Thai paste:

3 garlic cloves, roughly chopped

A good handful of coriander, leaves and roots or stalks

1 red chilli, deseeded, roughly chopped

2 limes, juice and zest

You'll Need

Pestle and mortar or food processor

Wok or a large non stick frying pan

 

5
(1)
photo
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