Rice Pad Thai vegetarian noodles

Rice pad thai noodles – the traditional Thai stir fry, slightly sweet, tangy and topped with crunchy peanuts. The light textured noodles are traditionally made with prawns and a lot of bean sprouts. But easily replicated at home, rice pad thai noodles make for a great dinner option for the fam-jam. I decided to make them with a lot of winter greens, a tinge of sweetness and complete with the nuttiness of peanuts.

Another Thai favourite that might interest you – Green Thai curry, read here.

• 

• 

• 

• 

• 

• 

Ingredients for 4

• Rice pad thai noodles – 200 gms approx
• Yellow bell pepper – 1
• Red bell pepper – 1
• Broccoli – 1 medium-sized
• Zucchini – 1 medium-sized
• Mushrooms – 200 g
• Ginger and garlic paste – 2 tbsp
• Salt – to taste
• Soy sauce – 4 tbsp
• Hot chilli sauce – 1 tsp (I used Bira’s)
• Honey – 2 tbsp
• Lemon juice – 2 tbsp
• Sugar – 1 tbsp
• Chilly flakes – 1 tsp
• Vegetable oil – 2 tbsp
• Peanuts – 2 tbsp

Method

• Start by washing the vegetables thoroughly. Chop the vegetables into bite-sized chunky pieces.
• In a microwave-safe bowl, cook the broccoli, yellow and red bell pepper and mushrooms one at a time with a splash of water. This helps them to cook more quickly, since zucchini already has a softer texture, pre-cooking isn’t required.
• In a large pot, bring water to a boil. Turn off the heat and put the noodles to cook in the water for 10-12 minutes. Rice noodles cook quickly and do not require boiling. You will know that the noodles are done when they turn soft.
• In a wok or kadhai, heat oil and add the ginger-garlic paste. Cook for 2-3 minutes, until fragrant.
• Add the vegetables and salt, mix well and cook for 5 minutes.
• Add the cooked noodles and mix well, keeping the flame low.
• Sprinkle the chilly flakes, soy sauce, hot sauce, sugar and lemon juice and mix well.
• Lastly, add the honey, and toss.
• Top the noodles with crushed peanuts and enjoy!