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Vegie pad Thai

Quick-fix weeknight dinner – this tasty meal will be on the table in less than half an hour. - by Alison Pickel
  • 17 Apr 2018
Vegie pad Thai
Cook: 19 Minutes - easy - Serves 4 - gluten-free - dairy-free - egg-free - pregnancy-safe
Proudly supported by
Quick-fix weeknight dinner – this tasty meal will be on the table in less than half an hour.

Ingredients

200 g packet dried Pad Thai noodles

1 bunch baby bok choy, trimmed

⅓ cup pad Thai paste

1 large carrot, thinly shredded

250 g ready-to-steam zucchini spaghetti

250 g punnet cherry tomatoes, halved

2 Tbsp fish sauce

1 Tbsp lime juice

chopped roasted peanuts

lime pieces, to serve

Method

  1. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 10 minutes, or until tender. Drain.
  2. Meanwhile, rinse bok choy under cold water. Drain well. Thinly slice, separating stems and leaves.
  3. Heat an oiled, large wok over a high heat. Add paste. Stir-fry for 1 minute. Add carrot and stems. Stir-fry for 1 minute. Add noodles, zucchini, tomatoes, sauce and juice. Stir-fry for about 2 minutes, or until hot. Stir in green leaves until wilted.
  4. Transfer to a serving plate. Sprinkle with peanuts. Serve with lime pieces.

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