Sunday, 3 July 2011

Easy Pad Thai

We eat this a lot as it is so easy, involves little chopping and is really fresh and zingy. I'm sure it isn't particularly authentic but it certainly tastes similar to what we get at our favourite local Thai restaurant. Use whatever stir fry vegetable mix you like best – if you buy the ones with onion in you can omit the spring onions which will save you some chopping. If you want the recipe to stretch to 4, I recommend adding some chicken or prawns.


150g rice noodles (cooked as per instructions on packet or 300g straight to wok noodles)
2 eggs

Large bag of stir fry vegetables (about 300g)
4 spring onions chopped
1 clove garlic crushed
1tsp fresh grated ginger (or minced from a jar)
2tbsp sweet chilli sauce
2tbsp soy sauce
1 tsp sunflower or groundnut oil

To serve:Lime wedges
Peanuts or cashews
Handful of mint

Serves 2-3

Beat the eggs together with one tablespoon of the soy sauce and set to one side.
Heat the oil in a large frying pan. Tip in the garlic, ginger and spring onions and fry for a minute or so until slightly softened and aromatic. Add the vegetables and stir fry until they just begin to soften slightly. Toss in the noodles and mix everything together.

Push the mixture to one side of the pan until you have a space to pour the eggs into. Add the eggs and allow to cook for a moment. Once the eggs look slightly set start stirring it to break it up and mix in into the rest of the stir fry.
Add the sweet chilli sauce and remaining soy sauce. Serve with a lime wedge for squeezing over, a sprinkle of nuts and mint.

Arthritis diet notes:
Homemade Pad Thai is much lower in fat and salt than the takeaway kind. There are loads of vegetables in this so it will also help you reach your five-a-day. The chilli, ginger and garlic all have good anti-inflammatory properties so may help with joint pain, but best of all they taste great.

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