Name: Pad Thai
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4
Ingredients: 250g dried rice noodles; 2 tsp rapeseed oil; 6 spring onions, chopped at angle in 1cm pieces; 3 cloves garlic, crushed; 3cm fresh ginger, grated; 1 Thai chilli, finely sliced; 1 red pepper, finely chopped; 1 courgette, cut into sticks; 100g frozen broad beans; 100g baby pak choi, leaves separated; 200g beansprouts; 75g canned pineapple in juice, drained, chopped small; 1 tbsp reduced-salt, gluten-free soy sauce; juice 1 lime; 15g chopped coriander; 50g unsalted peanuts, roughly chopped and toasted; 1 lime cut into wedges

Stir-fried noodles and vegetables with a spicy, slightly sweet flavour.

Serves

Prep

10 minutes

Cook

15 minutes

Nutrition information

Each 354g serving contains (excludes serving suggestion)

KCal: 408
Carbs: 63.1g
Fibre: 6.3g
Protein: 16.7g
Fat: 8.5g
(Low)
Saturates: 1.5g
(Low)
Sugars: 7.4g
(Low)
Salt: 0.38g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

250g dried rice noodles
2 tsp rapeseed oil
6 spring onions, chopped at angle in 1cm pieces
3 cloves garlic, crushed
3cm fresh ginger, grated
1 Thai chilli, finely sliced
1 red pepper, finely chopped
1 courgette, cut into sticks
100g frozen broad beans
100g baby pak choi, leaves separated
200g beansprouts
75g canned pineapple in juice, drained, chopped small
1 tbsp reduced-salt, gluten-free soy sauce
juice 1 lime
15g chopped coriander
50g unsalted peanuts, roughly chopped and toasted
1 lime cut into wedges

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Method

Step 1

Cook the noodles according to the packet instructions, around 3-5 minutes. Plunge them into cold water, drain and reserve.

Step 2

Heat the oil in a large pan or wok. Add the spring onions and stir-fry for 3 minutes. Add the garlic, ginger and chilli and stir-fry for another 2 minutes.

Step 3

Add the red pepper and courgette, stir-fry for another minute add the broad beans and pak choy. Stir-fry for 1 minute.

Step 4

Add the noodles, stir-fry for 2 minutes and add the beansprouts, pineapple, soy sauce and lime juice. Stir-fry for a further 2 minutes and add the coriander.

Step 5

Put into a bowl, top with the peanuts and lime wedges.

Recipe tips

For a side dish, cut half a cucumber into ribbons with a vegetable peeler and add fresh coriander leaves and a squeeze of lime.
To add more protein to this dish, use soya beans in place of broad beans or add some tofu.