Pad Thai
- RECIPE MAKES: 4 serves
- PREP TIME: 15 min
- COOK TIME: 15 min
Recipe created by @perfectlypku
Cook the rice noodles according to package directions.
Whilst noodles are cooking, mix the soy sauce, honey, and sriracha (optional) sauce in a small bowl and set to the side.
In a large fry pan, or wok if you have one, heat the cooking and sesame oils over medium heat. First, add the onions, garlic and ginger to the pan. Once the onions start to appear translucent, add the carrots, capsicum and snow peas into the pan. Cook for about 3 minutes then add the mushrooms, whole baby corn, and spring onion.
Once the vegetables are cooked through, add the rice noodles to the pan. Then add the soy sauce mixture and Valcom Pad Thai paste. Stir noodles well until completely blended, about a minute or so.
Serve with lime wedges and enjoy!
PROTEIN: 1.3g per serve / serve size: 170g.
- 225g to 250g Konjac noodles (e.g., Slendier found at Woolworths and Coles)
- 2 Tbsp soy sauce
- ¼ tsp sriracha sauce
- 2 Tbsp honey
- 2 Tbsp cooking oil
- 2 Tbsp sesame oil
- 45g onion, chopped
- 1 tsp ginger
- 2 cloves of garlic, minced
- 50g carrots, shredded
- 50g red capsicum, chopped
- 50g snow peas
- 65g mushrooms, sliced
- 100g canned whole baby corn cobs
- 2 spring onions, diced
- 2 Tbsp Valcom Pad Thai paste (found at Woolworths and Coles)
- 2 lime wedges (optional, to serve)
