Cheats Pad Thai

This is a quick and easy, cheating way to make a fabulous Pad Thai that will leave your tastebuds zinging, using basic things you most likely have in your cupboards!
I really like Thai food, but it’s not always easy to find the tamarind and other elements you need to make it, especially if you don’t live in a big city!
Sometimes it’s ok to cheat, and make an old favourite, in a new way, especially if the resulting meal is fairly closed to what you are used to tasting!

This dish has never failed to impress guests and the bonus is it all can be prepared in advance, and then just quickly stir-fryed up before serving!

I prefer splitting the batch and cooking it in two lots to make it easier to handle for 6 guests!

If you are doing it gluten free- make sure to use a GLUTEN FREE soy sauce or Tamari!

Allergy advice : Obviously contains PEANUTS (please omit if you cannot eat peanuts!)

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I want to show people how easy it is, how much fun you can have and what good food you can eat when you PLANTIFY your food!

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Raspberry Mousse Imprime Entremet, as seen in the Free Mousse E-book for members of Plantified.

Enjoy
x
Katrina

CHEATS PAD THAI

Ingredients:

400 gram Dried Flat rice stick noodles
200 gram fresh Baby Corn
1 large Leek
3 medium Carrots
1 bag Bean Sprouts
10 whole Fried Tofu Puffs (Beancurd)
1 medium Courgette
2/3 cup Sweet Chilli Sauce
2/3 cup Light Soy Sauce
1/2 cup Crushed Peanuts
2 limes
Fresh coriander for garnish

Method:

• Before you prepare the vegetables, turn on the stove and begin to heat up wok or cast iron pan so it’s nice and hot to impart a nice flavour when cooking.
  This makes all the difference to a great stirfry!.
• Shred the carrots and courgettes with a shredding peeler, so they are in nice thin strips.
  Not only does this look nice, but also helps it cooks quicker!
  Slice the leeks in half longways, put them side by side, then diagonally cut them into thin slices.
• Slice the baby corns, and slice the fried tofu puff squares into thin slices.
• Place the dried Rice noodles in a large bowl and boil a few litres of water.
  Pour over the dried rice noodles and leave to soak for a few mins.
• Once the soaked noodles have softened and are still a bit stretchy and undercooked, drain them off and toss through a little sunflower oil so they stay separated.
  DO NOT allow them to become completely cooked or they will break up once you stirfry them.
• Add the carrots, leeks, courgettes ,baby corn and fried tofu puffs to the wok with a small drizzle of sunflower oil and begin to stirfry.
• Add a dash of light soy sauce and sweet chilli sauce as you stirfry and mix in….Add a little more from time to time, so it cooks in and drys out slightly.
• Before the veges are completely cooked thru, add the noodles and the beanshoots and toss through.
• Add the rest of the sauce to taste, and stirfry through, as the noodles finish softening up to eating consistency.
• Make sure you do not overcook the dish, as asian food is best kept lightly cooked.
• To serve, pile your noodles on a plate, place a small handful of raw beansprouts on top.
• Squeeze some lime juice over the noodles.
  The lime juice makes ALL the difference to the flavour of the dish, so don’t omit it!
• Sprinkle crushed peanuts over dish and add a sprig of coriander, and a slice of lime on top for presentation.
• Enjoy!

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