with crunchy veg and rice noodles (serves 4)
After my best friend cooked an amazing Pad Thai for us all last week, I thought I’d give it a go for mothers day dinner. This is perfect for when you don’t have access to a big city supermarket or heath food store, because all of the ingredients are easy to find - ideal for me, seen as my ‘home’ is in the middle of nowhere.
In a wok, or large frying pan fry half an onion, with 100g whole unsalted cashew nuts. Chop up whatever vegetables you want to use, and add when the onions are clear. I used:
- half a red bell pepper
- half a yellow bell pepper
- a large carrot
- a pack of mangetout green beans
- half a head of broccoli
- big handful white mushrooms (add after 5 minutes because they cook quicker than the rest)
Turn the heat down to low and cook for 10 minutes, then add:
- 3tsp red thai curry paste
- 2Ts heaped, peanut butter
- 2Ts soy sauce
- 1tsp stock powder
- 1/2tsp ground ginger
- 2Ts lemon juice
- 1-3tsp brown sugar, to taste
- loads of cracked black pepper
Mix in thoroughly, and keep cooking for 5 minutes. Adjust the flavours; add a splash more soya sauce or lemon juice if too dry, more peanut butter if too wet, and another tsp curry paste to increase the heat if you need to.
I had to use ‘straight-to-wok’ rice noodles from the supermarket, because that’s all they had, so I just chucked them in, but if you’re using brown rice noodles, boil, drain and rinse them before adding. Mix in, stir fry for a further 2 minutes and serve.