Pad Thai Noodles With Sugar Snap Peas, Red Pepper, Carrot, Crushed Peanuts & Spring Onion

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Boil your kettle, then take out a large frying pan and a saucepan.

STEP 2

Place your saucepan over a medium heat, pour boiling water into the pan from your kettle and add the flat rice noodles (two nests / 130g for two people). Cook for 4-5 minutes, then drain the noodles. Rinse the noodles to stop them sticking together.

STEP 3

Place your frying pan over a medium heat and once hot, add the peanuts. Dry fry (without oil) for 2-3 minutes or until toasted. Remove from the pan and set aside.

STEP 4

Julienne or grate the carrot. Remove the stem and core from the red pepper, then cut into 0.5cm wide strips. Place your frying pan back over a medium heat and add a drizzle of oil. Once hot, fry the red peppers and carrots for 5 minutes, then add the sugar snaps and fry for 5 minutes more or until the veg is tender but al dente.

STEP 5

Meanwhile, crush or roughly chop the peanuts and finely slice the spring onions (including the green bits!).

STEP 6

Add the cooked noodles into the frying pan with the vegetables and toss through the pad Thai sauce. 

STEP 7

Divide the noodles between serving plates, garnish with crushed peanuts, spring onions and finish with a squeeze of fresh lime. Enjoy!