Pad Thai with Kaffir Lime Leaf and Cashews

Pad Thai with Kaffir Lime Leaf and Cashews

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 28, 2016.
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A flavoursome and quick option for dinner!

Ingredients

PAD THAI

  • 200g dried rice stick noodles
  • 3 eggs
  • 1/2 stalk lemongrass, tough outer layer removed, very finely sliced
  • 1 kaffir lime leaf, tough central stem removed, very finely sliced
  • 2 spring onions, white and green part separated, sliced 2cm
  • 2 carrots, peeled and cut into thin matchsticks
  • 2–3 baby bok choy, end trimmed 1cm, stems and leaves separated, sliced
  • 1 clove garlic, finely chopped
  • 1/4-1/2 chilli, very finely sliced (optional)
  • 100g mung bean sprouts

PAD THAI SAUCE

  • 2 tablespoons soy sauce
  • 2–3 tablespoons sweet chilli sauce (depending on heat preference)
  • Juice of 1/2 a lime
  • 1 1/2 teaspoons sesame oil
  • 1/3 cup coconut milk

TO SERVE

  • 35g chopped roasted cashew nuts
  • 1/4 - 1/2 chilli, very finely sliced (optional)
  • Juice of 1/2 a lime
  • 1/4 cup roughly chopped coriander

Steps

  1. a full kettle to the boil.
  2. Place noodles in a large, heat-proof, bowl or a pot and pour over boiling water to cover. Stir with a fork to stop noodles from sticking together, then leave to soak for 6–8 minutes or until noodles are soft and pliable. Drain and rinse under cold water to prevent noodles sticking together. Use scissors to snip noodles in a few places to shorten strands.
  3. In a bowl, mix all pad Thai sauce ingredients together. Set aside.
  4. In a second bowl, whisk eggs with a pinch of salt. Heat a drizzle of oil in a large wok or non-stick fry-pan on high heat. Add eggs to cover base of wok/pan and cook for 1–2 minutes or until set. Remove from wok/pan and roughly chop into strips. Wipe out wok/pan and keep on heat.
  5. Reduce heat to medium to high and add a drizzle of oil. Fry lemongrass, kaffir lime leaf, spring onions (white part), carrots, bok choy (stems), garlic and chilli (if using) for 1 minute. Add drained noodles, spring onions (green part), bok choy (leaves), and pad Thai sauce. Stirfry, tossing all together, for about 3 minutes until bok choy has wilted. Toss through mung bean sprouts then place on a large serving platter.
  6. Divide pad Thai between plates or bowls, top with omelette strips and spoon over remaining sauce from pan. Top with cashew nuts, chilli (if using), then squeeze over lime juice and garnish with coriander.

Nutritional Information

Energy 2557 kj
611 kcal
Protein 21.2g
Carbohydrate 85.9g
Fat 21.0g