Pad Thai
Tangy, sweet, and salty, this Pad Thai is stir-fried in minutes and is packed with protein and vegetables for a quick, healthy mid-week meal.
Ingredients
250 g rice noodles
water, as needed, just boiled
For the sauce
200 g roasted peanuts
4 garlic cloves, peeled
1 red chilli, deseeded, roughly chopped
70 g palm sugar
120 g tamarind paste
60 g fish sauce
100 g water
For the stir-fry
150 g red pepper, deseeded, cut to fit the feed tube
150 g yellow pepper, deseeded, cut to fit the feed tube
8 spring onions, trimmed
1 Tbsp vegetable oil
300 g prawns, peeled, deveined
3 eggs, beaten
120 g beansprouts
To serve
lime wedges, as needed
Instructions
STEP 1/4
Add rice noodles into a large bowl and cover with hot water
Let soak until soft for 10 minutes
Drain, rinse in cold water and set aside
STEP 2/4
Fit the Knife Blade
Add peanuts into the appliance bowl
Pulse until roughly chopped – 10 seconds
Transfer the peanuts into a small bowl and set aside
Add garlic, chilli, palm sugar, tamarind paste, fish sauce and water into the appliance bowl
Mix until combined – 30 seconds, speed 2
Transfer the mixture into a clean small bowl and set aside
STEP 3/4
Clean the appliance bowl and fit the 4mm Slicing Disc
Slice the peppers and spring onions into the appliance bowl using the pusher – speed 2
STEP 4/4
Pre-heat a wok – high-heat
(Tip: Add a drop of oil into the wok; if it sizzles, the wok is ready)
Add oil into the wok and heat for 1 minute, high-heat
Add the sliced peppers, spring onions and prawns
Cook, stirring constantly for 1 minute, high heat
Push the vegetables and prawns to the side of the wok and add eggs to the centre
Stir fry until set for 1 minute, high heat
Add noodles, beansprouts and the sauce from the small bowl
Cook, stirring constantly, until hot for 2 minutes, high heat
Remove from the heat, add half of the peanuts and toss to combine
Divide the noodles between serving plates and top with the remaining peanuts
Serve
Serve with lime wedges
Substitutions:
Palm sugar can be replaced with brown sugar
Pad Thai
Tangy, sweet, and salty, this Pad Thai is stir-fried in minutes and is packed with protein and vegetables for a quick, healthy mid-week meal.
Ingredients
250 g rice noodles
water, as needed, just boiled
For the sauce
200 g roasted peanuts
4 garlic cloves, peeled
1 red chilli, deseeded, roughly chopped
70 g palm sugar
120 g tamarind paste
60 g fish sauce
100 g water
For the stir-fry
150 g red pepper, deseeded, cut to fit the feed tube
150 g yellow pepper, deseeded, cut to fit the feed tube
8 spring onions, trimmed
1 Tbsp vegetable oil
300 g prawns, peeled, deveined
3 eggs, beaten
120 g beansprouts
To serve
lime wedges, as needed
Instructions
STEP 1/4
Add rice noodles into a large bowl and cover with hot water
Let soak until soft for 10 minutes
Drain, rinse in cold water and set aside
STEP 2/4
Fit the Knife Blade
Add peanuts into the appliance bowl
Pulse until roughly chopped – 10 seconds
Transfer the peanuts into a small bowl and set aside
Add garlic, chilli, palm sugar, tamarind paste, fish sauce and water into the appliance bowl
Mix until combined – 30 seconds, speed 2
Transfer the mixture into a clean small bowl and set aside
STEP 3/4
Clean the appliance bowl and fit the 4mm Slicing Disc
Slice the peppers and spring onions into the appliance bowl using the pusher – speed 2
STEP 4/4
Pre-heat a wok – high-heat
(Tip: Add a drop of oil into the wok; if it sizzles, the wok is ready)
Add oil into the wok and heat for 1 minute, high-heat
Add the sliced peppers, spring onions and prawns
Cook, stirring constantly for 1 minute, high heat
Push the vegetables and prawns to the side of the wok and add eggs to the centre
Stir fry until set for 1 minute, high heat
Add noodles, beansprouts and the sauce from the small bowl
Cook, stirring constantly, until hot for 2 minutes, high heat
Remove from the heat, add half of the peanuts and toss to combine
Divide the noodles between serving plates and top with the remaining peanuts
Serve
Serve with lime wedges
Substitutions:
Palm sugar can be replaced with brown sugar