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Vegetarian Pad Thai

Pad Thai is a dish of noodles with vegetables that can stand on its own as a vegetarian dish or you can use beef, prawns or chicken to turn it into a meat Pad Thai. We give you recipes for all four versions.

Serves 4

Ingredients

300g flat noodles
2 limes, juice only
2 tablespoons fish sauce
1 tablespoon light soy sauce
2 tablespoons brown sugar
3 tablespoons sunflower oil
1 egg (optional)
Salt and black pepper
1 carrot, cut into slices, then halve each slice
8 baby sweetcorns
2 spring onions, thinly sliced
1 stick of lemongrass, finely sliced
1-2 red chillies, de-seeded and finely chopped
1 packet of young spinach leaves
1 handful beansprouts
1/2 bunch fresh holy basil, chopped finely
3 tablespoons peanuts, toasted lightly in a dry frying pan
2 limes, halved for garnish

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Directions

1. Cover the noodles with boiling water and let them 'cook' until they are soft. Drain and rinse with cold water to stop them cooking further (you will reheat them in the pan).
2. Mix the lime juice, fish sauce, soy sauce and brown sugar in a bowl. (The lime juice will break down the sugar crystals.)
3. If you are using the egg, heat 1 tbsp of oil in a small non-stick pan. Whisk the egg with a little salt and black pepper. Add the egg to the pan and leave to cook for 30 seconds to a minute. Turn it over and cook for 30 seconds on the other side or until you have a little omelette. Remove and cut into thin strips.
4. Heat a large frying pan or wok. Add the rest of the oil and fry the carrot and sweetcorn over the highest heat, stirring all the time (about 2-3 minutes). Add the spring onions, lemongrass, chillies and spinach leaves and fry for 2 minutes (you need to decide if you want to use one chilli or two.) Add the fish sauce mixture with the beansprouts and the egg and cook over high heat for a minute, turning everything as it cooks. Add half the holy basil. Add the cooked noodles and toss well to pick up the sauce. Serve immediately sprinkled with the rest of the holy basil, topped with the peanuts for crunch and half a lime for each diner to squeeze over their dish.

Beef Pad Thai

4

300g flat noodles
2 limes, juice only
2 tablespoons fish sauce
1 tablespoon light soy sauce
2 tablespoons brown sugar
2t tbsp sunflower oil
2 sirloin steaks, thinly sliced
2 spring onions, thinly sliced
1 stick of lemongrass, finely sliced
1-2 red chillies, de-seeded and finely chopped
1 handful beansprouts
1/2 bunch fresh holy basil, chopped finely
3 tbsps peanuts, toasted lightly in a dry frying pan
2 limes for serving

1. Cover the noodles with boiling water and let them 'cook' until they are soft. Drain and rinse with cold water to stop them cooking further (you will reheat them in the pan).
2. Mix the lime juice, fish sauce, soy sauce and brown sugar in a bowl. (The lime juice will break down the sugar crystals.)
3. Cut the sirloin steak on the diagonal into thin inch slices.
4. Heat a large frying pan or wok. Add the oil and the beef and fry over the highest heat, stirring all the time, until the beef is seared on both sides. Remove to a plate. Add the spring onions, lemongrass and chillies (decide whether you want one or two chillies) and fry for 2 minutes. Add the fish sauce mixture with the beansprouts and cook for a minute, turning everything as it cooks. Add half the holy basil. Add the cooked noodles and toss well to pick up the sauce. Serve immediately sprinkled with the rest of the holy basil, topped with the peanuts for crunch and half a lime for each diner to squeeze over their dish.

How to make Chicken Pad Thai

Chicken Pad Thai: Replace the beef with 4 chicken breasts, cut into thin strips on the diagonal. You can omit the soy sauce for the chicken version if you wish.
Squeezing lime on the cooked dish brightens it. The peanuts are important for saltiness and crunch but you can leave them out if you don't have any.
If you are using beef, you can use a cheaper cut but flatten it first with a meat mallet between two pieces of cling film to tenderise it.
You can use fresh coriander instead of holy basil.
Feel free to omit the lemongrass.

How to make Prawn Pad Thai

Prawn Pad Thai: Replace the beef with 16 shelled prawns (frozen prawns are fine but defrost them fully before using them. You can omit the soy sauce if you wish.



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