Veg Pad Thai
Ingredients
300 grams rice noodles
2 tablespoons tamarind soaked in ¼ cup warm water
2 tablespoons honey
1 tablespoon fish sauce
2 tablespoons oyster sauce
1 teaspoon white pepper powder
30 ml vegetable oil
1 onion sliced
3 cloves garlic crushed
1 bunch spring onion chopped
3 eggs
100 grams peanuts
1 chopped chilli
2 cups mixed sprouts
Lime wedges
Servings
4
Products we used
Directions
Prep Time: 10 minutes
Total Time: 20 minutes
- Cook noodles according to packaging and set aside
- Mix tamarind, honey, fish sauce oyster sauce and whiter pepper until well combined
- Heat the oil on medium to high heat
- Add the onions, garlic and spring onions and cook for 3 minutes
- Add the McCain French Stir Fry and cook for about 6 minutes
- Move the stir fry veg to one side of the pan and add in the eggs and scramble gently before combining with the veg in the rest of the pan
- Add the drained noodles
- Followed by the sauce, chilli, half the sprouts and peanuts – mix until the sauce is well combined about 3 minutes
- Remove from the heat, top with the rest of the peanuts, sprouts and lime wedges and serve
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#French Stir Fry #egg #rice noodle #oyster sauce