Veg packed Pad Thai

A perfect mid-week dinner

Aprons on? Let‘s Cook!

10 mins
10 mins

This easy one pan dish makes a great mid-week dinner – 30 mins max from prep to table, it’s packed with good stuff and kids love it!

Ingredients

To make 2-3 servings:

  • 150g rice, cooked in 300ml water
  • 150g prawns (replace with chicken if preferred)
  • 100g green beans
  • 80g peas – fresh or frozen
  • 80g mushrooms
  • 1 egg (optional)
  • 1 small onion
  • 2 cloves or garlic
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • Juice of half a lime
  • Sesame oil or olive oil to fry

Equipment

  • Chopping board and knife
  • Wok or large frying pan
  • Saucepan
  • Bowl

Allergens

Egg (optional), fish (optional)

Directions

1 Cook the rice first and leave it to cool - you can do this earlier in the day and keep it in the fridge. It's easier to stir fry rice when it's cold!
2 Chop all of the veggies into small pieces ready to use
3 Heat some oil in the pan and cook the egg, stirring a little until it looks scrambled - remove and leave to one side (this is optional - you don't have to use egg if you'd prefer not to)
4 Heat some more oil in the pan and fry all of the veggies + the prawns for around 5 mins on a medium to high heat, stirring frequently
5 Add the rice and sauces in and stir really well for another few mins - have a little taste to see if you would like to add any more soy or honey
6 Lastly, add the egg in and give it all a last stir before serving in bowls with a big squeeze of lime!

Comments (0)

Leave a reply

Your full name will appear alongside your comment.
Your email address will not be published.