For the Pad Thai
2 eggs, beaten
2 tablespoons peanut, ground nut or stir-fry oil
1 red pepper, de-seeded and cut into thin strips
1 red onion, finely sliced
1 carrot coarsely grated
2 garlic cloves, chopped
1-2 red chillies, deseeded and finely chopped (or leave
seeds in for extra spice)
seeds in for extra spice)
400g packet, straight to wok Thai Ribbon noodles
4 spring onions, finely sliced
40g chopped peanuts, preferably unsalted
40g chopped peanuts, preferably unsalted
1 handful fresh coriander leaves
For the sauce
2 tablespoons light soy sauce (Tamari sauce is gluten free)
1 tablespoon sweet chilli sauce
Juice from 1 lime
4 tablespoons fish sauce
1 tablespoon soft brown sugar
4 tablespoons fish sauce
1 tablespoon soft brown sugar
- Heat a wok over a high heat and add 2 tablespoons of the oil.
- Once the oil is almost smoking add the chilli and garlic and stir-fry for 1 minute. Add the red pepper, yellow pepper, carrot and onion and stir fry for 3-4 minutes, until the onion has softened.
- Add the noodles, and butter beans. Cook for 2 minutes, tossing the ingredients together.
- Meanwhile make the sauce. Place the soy sauce, sweet chilli sauce, lime juice, fish sauce and sugar into a bowl and mix together.
- Stir the sauce through the Pad Thai.
- Beat the eggs in a bowl and add to the wok, cook for 1 minute. Toss the through the spring onions.
- Place in bowls, sprinkle with the peanuts and the coriander leaves and serve.