Rainbow Pad Thai

September 12, 2017

Rainbow Pad Thai - better than take away!

 

I saw this recipe and tweaked it to be even healthier and appealing to my love of eating the rainbow.

 

I have cooked a few versions of this one, usually bastardising something from taste.com (such a great go-to website for simple, few ingredient recipes) and a few others but the one on pinchofyum.com was closest to what I was looking for with loads of vegetables.  And then I added some more vegetables and spice and took out the brown sugar etc etc…  

 

Anyway, here it is.  I hope you cook it!!  I’ve taken the time to blog it.  COOK IT!  ;-)

 

 

Love Kylie x

 

 

Serves 8

 

200g Rice Noodles - put into a large stainless bowl and cover with boiling water - let sit for 3 minutes or until just soft.

 

Vegetables (for cooking)

2 tbs peanut oil

4 zucchini - spiralized

2 carrot - spiralized

1 red capsicum - thin julienne

 

Fresh

1 bag of bean sprouts

3 spring onion, finely sliced

10 small basil leaves

1/2 cup chopped fresh coriander

 

Garnish - AKA The Best Bits!

2 limes, quartered

1 cup roasted salted peanuts

1/2 cup fried shallot

 

Optional - 2 egg omelette

 

Sauce

1/4 cup fish sauce

1/8 cup soy sauce

1/4 vegetable stock

1/8 cup maple syrup

dried chilli to taste

 

Step 1, get organised!

 

Prepare all the ingredients, you’ll need a couple of bowls and a board for your garnishes.  Prepare the sauce in a jar and shake shake shake.

 

Cook after the guests arrive, the piles of freshness out for viewing will whet their appetites and you want this served fresh and hot off the wok!

 

1 tbs peanut oil into a hot wok.  When hot, add all of the vegetables (not the herbs or ingredients noted above as “fresh”).  Cook just long enough to soften, keep turning the vegetables so that they mix well together and soften evenly.  Set aside.

 

1 tbs peanut oil - add the noodles and top with half the sauce.  Stir and heat thoroughly, adding the remaining half of the sauce as you go.  Set back in the large stainless bowl.  Throw the cooked veggies and most of the fresh veggies / herbs in and mix well.  Keep aside a small amount of the herb and greenest part of the green onion.

Optional:  I served mine without egg and didn’t miss it but I’ve also cooked it before with egg and it was delicious.  Add a little more oil (if needed) to cook the omelette - 2 eggs, plain and thin!  remove, roll up and slice.  

 

Top the mix with the omelette and add the remaining greens as a garnish, sprinkle with peanuts and fried shallot and serve immediately.  One lime piece each plate.

 

 

Cook it!

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