Veg Pad Thai
Veg Pad Thai

Ingredients

McCain French Stir Fry
300 grams rice noodles
2 tablespoons tamarind soaked in ¼ cup warm water
2 tablespoons honey
1 tablespoon fish sauce
2 tablespoons oyster sauce
1 teaspoon white pepper powder
30 ml vegetable oil
1 onion sliced
3 cloves garlic crushed
1 bunch spring onion chopped
3 eggs
100 grams peanuts
1 chopped chilli
2 cups mixed sprouts
Lime wedges

 

Directions

Prep Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4

 

  1. Cook noodles according to packaging and set aside
  2. Mix tamarind, honey, fish sauce oyster sauce and whiter pepper until well combined
  3. Heat the oil on medium to high heat
  4. Add the onions, garlic and spring onions and cook for 3 minutes
  5. Add the McCain French Stir Fry and cook for about 6 minutes
  6. Move the stir fry veg to one side of the pan and add in the eggs and scramble gently before combining with the veg in the rest of the pan
  7. Add the drained noodles
  8. Followed by the sauce, chilli, half the sprouts and peanuts – mix until the sauce is well combined about 3 minutes
  9. Remove from the heat, top with the rest of the peanuts, sprouts and lime wedges and serve