Vegetable stir fried noodles recipe
Porzioni Tempo di preparazione
2 15minutes
Tempo di cottura
Porzioni Tempo di preparazione
2 15minutes
Tempo di cottura
  • 100grams ricenoodles
  • 3cloves garlic
  • 2small spring onions(or half a white onion)
  • 1 chinese cabbage
  • 1handful soybean sprouts
  • 2 carrots
  • 100grams mushroomsshiitake or similar
  • 1 chilifresh red
  • 1 chilifresh green
  • 2 eggs(or 100 grams crushed tofu)
  • 3tsp sesameoil
  • 2tsp water
For the pad thai sauce
  • 3tbsp tamarindpaste
  • 2tbsp soysauce
  • 50grams brown sugar
  • 2tsp salt
To serve
  • 2tbsp peanutscoarsely crushed
  • q.s. limejuice
  • q.s. chilipowder
  1. Prepare the pad thai sauce: put all the ingredients in a pan and cook over medium heat until thick. Set aside.
  2. Heat 1 tablespoon oil in a large pan or wok, add the garlic cloves and chopped spring onions and stir-fry until soft and golden.
  3. Add the rice noodles and 2 tablespoons of water, stir-fry until soft (about 30 sec) then move them up to one side of the pan.
  4. Cut finely all the veggies (chili included), add them to the pan with 1 tablespoon of oil and half of the tamarind sauce*. Cook for 5 minutes stirring occasionally.
  5. Add the remaining oil and eggs (or tofu) with a pinch of salt and scrumble with a fork. When golden, flip the noodles over the eggs and toss together.
  6. Add the soybean sprouts and stir-fry a few seconds. Transfer the pad thai to a serving plate and add the peanuts, lime juice to taste and (if you like it very spicy) some chili powder, then serve.
Recipe Notes

*Keep the remaining pad thai sauce in the fridge for the next time, it lasts long!