I love a pad Thai, a noodle dish with fresh beansprouts with a tamarind sauce, usually served with chicken or prawns and the chopped peanuts on top. This version is served with stir fried vegetables.
Unfortunately, at the time of writing, I had no beansprouts so I used peels of carrot instead. If you make this dish use beansprouts ?
Prepare the vegetables, peel the carrots, slice the peppers, slice the spring onions , slice the mange tout, finely chop the garlic and ginger and sprinkle with a teaspoon of chilli flakes.
Toast the chopped peanuts gently in a dry frying pan. When slightly brown, turn off and reserve for later.
Cook the noodles by putting them into boiling water. Leave for 5 minutes. Drain and rinse in cold water and put to one side.
We are ready to cook the pad Thai. Add the ginger, garlic and chilli peppers into the wok and stir gently in some olive oil.
Now add the peppers, mange tout and the mushrooms. Stir and let them cook for a few minutes. Add the carrots and the spring onions and stir together.
Now add the noodles and the tamarind sauce. Mix together the noodles with the vegetables and cook for several minutes.
When ready to serve, split the dish across the plates and sprinkle over the toasted peanuts and squeeze over the lime over the plates and serve.
Ingredients 
peel the carrots 
slice the peppers 
slice the spring onions 
slice the mange tout 
finely chop the ginger, garlic and add the chilli flakes 
toast the chopped peanuts 
ready to cook. 
place the noodles in boiling water for 5 mins 
Rinse in cold water and drain 
stir fry the spices, peppers, mange tout and mushrooms 
add the carrots 
add the spring onions 
cook for several minutes 
add the noodles and the tamarind sauce 
serve with toasted peanuts and lime juice 
serve with toasted peanuts and lime juice
Vegetable Pad Thai
Ingredients
- 200 gm Rice Noodles
- 3 peppers (red and yellow)
- 3 spring onions
- 2 carrots
- 30 gm mange tout
- 30 gm mushrooms
- 2 clove garlic
- 1 clove ginger root
- 3 tbsp chopped peanuts
- 1 Fresh lime
- 3 tbsp tamarind sauce
- 2 tbsp olive oil
Method
- Prepare the vegetables, peel the carrots, slice the peppers, slice the spring onions , slice the mange tout, finely chop the garlic and ginger and sprinkle with a teaspoon of chilli flakes.
- Toast the chopped peanuts gently in a dry frying pan. When slightly brown, turn off and reserve for later.
- Cook the noodles by putting them into boiling water. Leave for 5 minutes. Drain and rinse in cold water and put to one side.
- We are ready to cook the pad Thai. Add the ginger, garlic and chilli peppers into the wok and stir gently in some olive oil.
- Now add the peppers, mange tout and the mushrooms. Stir and let them cook for a few minutes. Add the carrots and the spring onions and stir together.
- Now add the noodles and the tamarind sauce. Mix together the noodles with the vegetables and cook for several minutes.
- When ready to serve, split the dish across the plates and sprinkle over the toasted peanuts and squeeze over the lime over the plates and serve.
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).