Recipe

Nutty Legume Pad Thai

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Nutty Legume Pad Thai

There's nothing on this earth more full of flavor than Thai food here we demonstrate how to bring a classic Pad Thai to all its glory with thinly sliced bell peppers, courgettes, and carrots with crunchy nuts and legumes.




Ingredients to serve 2

  • 2 x Courgettes - thinly sliced or julienne
  • 1 x Red Peppers - cores removed and julienne
  • 1 x Carrots - shaved with a peeler or julienne peeler
  • 100g x Edamame - take from freezer
  • 150g x Rice Noodles
  • 40g x Peanuts - crushed
  • 110ml x DD Pad Thai Sauce
  • 2 x Eggs - whisked (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Courgettes - thinly sliced or julienne
  • 2 x Red Peppers - cores removed and julienne
  • 2 x Carrots - shaved with a peeler or julienne peeler
  • 200g x Edamame - take from freezer
  • 300g x Rice Noodles
  • 80g x Peanuts - crushed
  • 220ml x DD Pad Thai Sauce
  • 4 x Eggs - whisked (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Submerge your rice noodles in cold water for use later (try soaking your noodle first thing, they should soak for about 12-15 minutes).

Washing Instruction

Wash your hands, courgettes, red peppers and carrots well.

Gino's Tip

Pad thai, or Phad Thai is a stir-fried rice noodle dish commonly served as street food and at most restaurants in Thailand as part of the country's cuisine. It is typically made with rice noodles, shrimp, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables.

Step 1 - Stir-Fried Vegetables

Heat a large casserole pan over med-high heat, add a drizzle of olive oil and once your pan is hot add your edamame with a good dash of water and cook for 3-4 minutes until your water has evaporated proceed to add all your vegetables and fry for 4-5 minutes. Your vegetables have been thinly sliced and shouldn't take that long to cook you also want to retain some texture in your vegetables, so don't cook them too long. Transfer your vegetables to a serving dish and season with salt and pepper. Give your casserole pan a quick clean or wipe for the next step.

Step 2 - Egg Fried Noodles

Once your noodles have softened drain them through a colander then heat a large casserole pan over med-high heat, add a good few glugs of olive oil and once your oil is warm add your soaked softened noodles, cook for 1-2 minutes. Now add your DailyDish Pad Thai Sauce and cook and coat your noodles in the sauce until slightly sticky. Push the noodles aside to make a little room for the egg – pour the whisked egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky. Lastly, mix your stir-fried vegetables into your noodles and sprinkle over your crushed peanuts

To Serve

Divide your carrot and soy bean pad thai noodles amongst your servings.