All About Food
October 3, 2017
A ‘quick and easy to make’ light, tasty dish. You could add Tofu or other high protein based foods to make it a more substantial meal.
375g/13.25oz thai rice noodles (gluten free optional)
150g/5oz bean sprouts
150g/5oz zucchini/courgette, julienne
150g/5oz carrots, julienne
100g/3.5oz peanuts, roasted and rough-chopped
30ml/1fl oz vegetable oil
For the Pad Thai Sauce
100ml/3.5oz thai fish sauce
100g/3.5oz tamarind paste
21g/0.75oz garlic, finely chopped
11. Combine all ingredients for the sauce in a bowl.
22. Boil rice noodles for 5 minutes, drain.
33. Heat oil in a wok. Add rice noodles, chopped vegetables, and prepared sauce. Toss well over high heat for 1-2 minutes.
44. Top with chopped peanuts.
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