A light and easy veggie packed meal for the whole family
15 ml fish sauce
15 ml lime or lemon juice
10 ml honey
half red chilli (chopped)
150g lean rump or sirloin – cut into thin strips
60 ml spring onions (sliced)
80 g chopped baby corn
60 g sliced mange tout peas
40 g red pepper (cut into strips)
50 g rice noodles (soaked in HOT water for 10 minutes and drained)
40 ml fresh coriander (chopped)
30 g toasted, chopped cashew nuts
1 egg (lightly beaten)
salt and pepper for seasoning
fresh coriander for garnish
lime wedges for garnish
Mix the fish sauce, lime juice and honey together – keep aside.
Heat a frying pan on high heat and add 10 ml oil. Add the chilli and meat and stir fry until the meat is cooked and browned.
Remove from the pan and keep aside.
Lower the heat and the add rest of the oil. Add the spring onions, corn, mange tout peas and red pepper. Stir fry for 2 minutes.
Add the rice noodles, meat and the mixture of fish sauce, lime juice and honey. Cook for 1 minute.
In a separate pan – make a very thin pancake with the beaten egg. Cut into strips and add to the Pad Thai just before serving.
Garnish with fresh coriander and lime wedges.
YOU MIGHT ALSO LIKE:
Please rate this recipe
Recipe by Christine Capendale courtesy of the Disney Channel