Pad Thai with Cashews and Lime

Pad Thai with Cashews and Lime

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, September 6, 2015.
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Vegetarian Pad Thai with eggs, green beans and baby bok choy. Served with Cashew nuts, lime and coriander.

Ingredients

PAD THAI

  • 300-400g rice stick noodles
  • 4 eggs
  • 1 tablespoon oil (e.g. peanut, canola, sunflower)
  • 1 stalk lemongrass, tough outer layer removed, finely chopped
  • Zest of 1 lime
  • 2 spring onions, sliced 1cm (keep white and green part separate)
  • 2 carrots, peeled, cut into thin matchsticks or grated
  • 100g green beans, ends trimmed
  • 2 baby bok choy, end trimmed 1cm, finely sliced

PAD THAI SAUCE

  • 3 tablepsoons soy sauce
  • 2-3 tablespoons mild sweet chilli sauce
  • Juice of 1/2 a lime
  • 2 tablespoons sesame oil
  • 1/2 cup coconut milk

TO SERVE

  • Juice of 1/2 a lime
  • 1/4 cup cashew nuts, chopped
  • 3 tablespoons chopped coriander (optional, adults)

Steps

  1. a full kettle to the boil.
  2. Place noodles in a large, heat-proof, bowl and cover with boiling water. Stir with a fork to separate strands and leave to soak for about 5 minutes, or until noodles are just tender. Drain and rinse well under cold water to help prevent noodles sticking together then use scissors to snip noodles in a few places to shorten (this makes them easier to eat).
  3. In a small bowl, mix all pad Thai sauce ingredients together and set aside.
  4. In a second small bowl, whisk eggs with a pinch of salt. Heat oil in a large wok or large, non-stick, fry-pan on high heat. Add eggs to cover the base of the wok/pan and cook for 1–2 minutes or until set as an omelette. Remove from wok/pan and roughly chop into chunks or strips. Keep wok/pan on heat.
  5. Reduce heat to medium, add a drizzle of oil to wok/pan. Add lemongrass, lime zest and spring onions (white part) and fry for 1 minute, until fragrant. Add carrots and green beans and continue to cook for about 2 minutes or until just tender. Add bok choy, cooked noodles, spring onions (green part), and sauce. Stir-fry, tossing all together, for 2 minutes or until vegetables are just tender.
  6. Divide pad Thai between bowls. Squeeze over a little lime juice, top with egg, cashew nuts and coriander (if using).

Nutritional Information

Energy 2057 kj
492 kcal
Protein 15.8g
Carbohydrate 68.7g
Fat 17.8g