I whipped up this recipe the other day simply because I had a bunch of ingredients that worked together, but it was amazing and whilst it’s not the traditional pad thai, it worked well and was absolutely delicious! And so many of you asked for it, so here it is 🙂
Some pad thai is quite bad for you because of the amount of sugar, oil and salt present, but in this recipe the quantities are reduced (just because I don’t think you need it all) and veg content increased (because veg). If you prefer wholewheat noodles go for those (as I did), but white rice noodles work well too. Play around with it! Tofu works well as an added bit of protein.
- 150g of rice noodles (I used wholewheat)
- 2 white cabbage leaves
- 2 spring onions
- 60g bean sprouts
- 2 garlic cloves
- Chopped ginger, to taste
- Handful of peanuts, chopped
- 1 lime
- 1tbsp vegetable oil
- 1tsp mirin (or rice wine vinegar)
- 2tbsp soy sauce
- Chilli (optional)
- Heat the oil in a large wok until very hot. Thinly chop the cabbage leaves and start to fry.
- Chop the spring onions and place in the pan with the bean sprouts, ginger and garlic, tossing constantly.
- Once softening, turn the heat down slightly and cook the noodles according to their instructions
- Mix together the soy sauce and mirin in a small bowl
- Once the noodles are cooked, add them to the wok and stir, adding the soya sauce mixture last
- Serve and top with a generous squeeze of lime and handful of nuts (and chopped chilli, is using).