© J Sainsbury plc 2020
Family pad Thai noodles
This meat-free pad Thai recipe will go down a storm with all the family, and is ready in 15 minutes
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Ready in 15 minutes
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Cooking time 5 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 2 tbsp sunflower oil
- 2 medium eggs, beaten
- 3 tbsp tomato ketchup
- 1 tbsp fish sauce
- 1 tbsp reduced-salt soy sauce
- 1 tbsp light brown sugar
- 600 g pack stir-fry vegetables
- 2 garlic cloves, peeled and crushed
- 400 g pack fresh egg noodles
- 1.5 tbsp unsalted peanuts, chopped (for adults)
- 2 tbsp coriander leaves, chopped
- 1 red chilli, deseeded and chopped (for adults)
- 1 lime, cut into wedges
Method
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1
Heat half the oil in a large wok or frying pan and pour in the eggs. Cook until set, about 1 minute. Remove, cool and then slice into strips.
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2
Meanwhile, make the sauce by whisking together the ketchup, fish sauce, soy sauce and sugar. Heat the remaining oil in the wok until very hot and add the stir-fry vegetables and garlic, then cook over a high heat for 2 minutes, stirring constantly.
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3
Add the noodles and egg strips, then stir-fry for a further minute. Add the sauce to the noodles and cook for a minute. Serve in bowls garnished with the chopped peanuts, coriander, chopped chilli and lime wedges.
