Easy Pad Thai
30 Min
Easy
Who could resist this colourful Pad Thai. We’ve kept this classic Thai dish simple, yet authentic using tangy Maggi Tamarind Sauce and our Maggi Liquid Seasoning - two of our best loved sauces! And as with all of our recipes, this contains 2 of your 5 a day! Grab the recipe below. Don’t forget to save it for later!
Ingredients
2
ingredient_quantity
recipe ingredient
4
tablespoons
Maggi Tamarind Sauce
2
teaspoons
Maggi Liquid Seasoning
125
g
Rice Noodles
1
teaspoon
Vegetable Oil
2
garlic cloves, finely chopped
1
carrots, peeled into ribbons
75
g
Sweet Yellow Peppers
75
g
Snap Bean
0.25
tablespoon
Fish Sauce
2
large eggs, lightly beaten
3
spring onions, cut on the diagonal into strips
1
lime, half juiced, half cut into wedges to serve
25
g
roasted peanuts, roughly chopped
0.5
bunch
coriander leaves
5
g
Red Chilli
.
Nutrition Value
Carbohydrate
80.93 g
Energy
468.18 kcal
Fat
14.18 g
Fibre
6.57 g
Protein
16.34 g
of which: saturates
3.06 g
Sodium
1120.78 mg
of which: sugars
18.66 g
Information per serving
Instructions
30 Minutes
-
Step1
12 MinCook the noodles according to the pack instructions. Set aside and keep warm. -
Step2
5 MinHeat the oil in a large non-stick frying pan or wok over a high heat and add the garlic, carrots and peppers and fry for 2-3 minutes until starting to char at the edges. Add the green beans and continue to cook for another 2 minutes. -
Step3
7 MinMove the vegetables to one side of the frying pan. Beat the eggs briefly then pour into the clean space in the frying pan. Allow the eggs to cook and set before breaking them up and mixing them in with the other ingredients. -
Step4
5 MinAdd the Maggi Tamarind Sauce, Maggi Liquid seasoning and fish sauce (if using) and return the cooked noodles to the pan. Heat and mix everything together for 2-3 minutes. Add half the lime juice and half the crushed peanuts. -
Serve up!
1 MinPile the pad Thai into 2 bowls, topping with the extra peanuts, chopped herbs and lime wedges. Tuck in!
