Brought to you by Super Valu's Good Food Karma Project
Consider this your new go-to fake-away recipe.
Inspired by the oh-so-tasty Happy Pear menu, this colourful Pad Thai is super quick and easy to prepare.
Fresh, light and delicious, it's packed full of noodles, crunchy veg and a zesty flavour.
And the best part is that all the ingredients can be ordered online at the
click of a button thanks to SuperValu's online shopping service.
Happy cooking!
Serves 4; Prep in 10 minutes, Cook in 15 minutes
Ingredients:
- 4 cloves garlic thinly sliced
- 150 g mushrooms torn into bite size pieces
- 1 head pak choi cut into bite size pieces
- 1 medium red chilli deseeded and thinly sliced
- 1 red onion, thinly sliced
- 1 red pepper deseeded and cut into long, thin strips
- 1 stick fresh ginger (thumb-sized), peeled and finely grated
- 2 tbsp olive oil
- 150 g sugar snap peas
- 300 g wholewheat noodles or 4 nests
- 1 yellow pepper deseeded and cut into long, thin strips
For the sauce you'll need:
- 3 tbsp agave syrup or honey
- 1 tin Coconut Milk (150ml)
- Juice of 2 limes
- 6 tbsp soy sauce or tamar
To garnish:
- 3 tbsp sesame seeds
- 1 pack bean sprouts (200g)
- 1 bunch fresh coriander chopped
- 3 tbsp cashew nuts roasted and crushed
Method:
- Fill and boil the kettle. Put the noodles in a pot and cover with the boiling water, then cook as per the packet instructions. Once they are cooked, drain and rinse with cold water and set aside.
- Place the onion, garlic, chilli and ginger in a bowl. The more finely diced they are, the better, as this means more edges to absorb flavour! Place the peppers and mushrooms in two other separate bowls.
- Put all the ingredients for the sauce into a cup or small bowl. Stir with a fork until well mixed.
- Heat 2 tablespoons of oil in a large frying pan or a wok. Add the onions, garlic, chilli and ginger together with the peppers and sauté for up to 5 minutes, until the onions start to turn translucent and the garlic starts to turn golden. Stir regularly, adding a little water if the onions are starting to stick to the pan.
- Add half the sauce to the pan along with the oyster mushrooms and cook for 3 minutes, stirring regularly. Add the pak choi, sugar snaps, the noodles and the remaining sauce to the pan. Give everything a good mix so that the sauce is evenly distributed and cook for another couple of minutes, until everything is heated through.
- To serve, divide the pad Thai between four bowls and garnish with the beansprouts, coriander, sesame seeds and cashew nuts.
To pick up all the ingredients for this dish online, click here.
For more quick and healthy recipes click here. Find a recipe, add all the ingredients to your online cart and order. It couldn't be easier! #foodkarma
