Pad Thai
- RECIPE MAKES: 4 serves
- PREP TIME: 15 min
- COOK TIME: 15 min
A vibrant stir-fry that brings together a perfect balance of sweet, savory, and tangy Thai flavors. Tossed with a crisp medley of fresh ginger, garlic, mushrooms, and baby corn, this dish is a deeply aromatic flavor bomb.
Drain the konjac noodles from their package and rinse them under cold running water for 1–2min. Let them sit in a colander to drain completely.
In a small bowl, combine the light soy sauce, sriracha sauce, honey, and Valcom Pad Thai paste. Mix well until the honey and paste are completely dissolved into the liquid. Set aside.
In a large wok or skillet, heat the olive oil and sesame oil over medium-high heat. Add the chopped onion, ginger, and minced garlic. Stir-fry for about 1–2 minutes until soft and fragrant, being careful not to burn the garlic.
Add the shredded carrots, chopped red capsicum, and sliced mushrooms to the pan. Cook for 3 minutes until they start to soften. Toss in the snow peas and canned baby corn spears. Stir-fry everything together for another 2 minutes so the vegetables stay bright and crisp.
Lower the heat to medium. Add the konjac noodles and pour the sauce mixture directly over the pan. Toss constantly for 2 minutes until the noodles and vegetables are hot and completely coated in the sauce. Stir in the diced spring onions just before turning off the heat. Serve immediately with lime wedges on the side for squeezing.
PROETIEN 2.5g per serve
- 225g to 250g Konjac noodles (e.g., Slendier found at Woolworths and Coles)*
- 2 Tbsp light soy sauce*
- ¼ tsp sriracha sauce
- 2 Tbsp honey
- 2 Tbsp olive 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
- 5 canned baby corn spears
- 2 spring onions, diced
- 2 Tbsp Valcom Pad Thai paste (found at Woolworths and Coles)*
- 2 lime wedges (optional, to serve)
