If you have a fussy eater at home, you can always scoop out some veg and noodles before adding this sauce and instead use either a simple teriyaki or tomato pasta sauce
Living in the country we don’t have any Thai restaurants and I miss this dish. I thought it would be difficult to make, but it’s not. If you have a fussy eater at home, you can always scoop out some veg and noodles before adding this sauce and instead use either a simple teriyaki or tomato pasta sauce.
Serves 2 adults and 1 child
Prep 10 minutes
Cook 20 minutes
200g flat rice noodles
3 tbsp fish sauce
2 tbsp tamari sauce
2 tbsp rice vinegar
1 tbsp sriracha (spicy chilli sauce; leave out if also cooking for kids and add to your portion)
3 tbsp smooth peanut butter
2 tbsp sesame oil
2 garlic cloves, finely grated
2cm-3cm piece of fresh ginger,
100g mixed vegetables, roughly chopped (I use a stir-fry pack with beansprouts, carrots, peppers, spring onions, cabbage and spinach)
2 pak choi, roughly chopped
2 eggs, beaten
juice of 1 lime
large handful of coriander leaves
70g chopped peanuts
- Cook the rice noodles according to the packet instructions while you make the sauce and chop your veg. Once cooked, drain and reuse the same pan. This saves time and washing up.
- Make the sauce by adding the fish sauce, 1 tablespoon of the tamari, the rice vinegar, sriracha, peanut butter and 1 tablespoon of sesame oil to a bowl and mixing well.
- To the pan add the remaining sesame oil with the garlic and ginger.
- Add all your vegetables and the remaining tamari to the pan with the water. Once they are soft, push all the ingredients to one side of the pan.
- Add the eggs to the space in the pan and leave to cook like an omelette. Once it starts to harden, gently fold in the mixture so that it breaks up but doesn’t scramble. You want the eggs to be nice and formed rather than a sloppy scramble. Break them up and mix into the vegetables.
- Pour in the cooked noodles, sauce and lime juice then mix together. Serve with the coriander and peanuts mixed through.