Vegetarian Pad Thai
(Approx 530 kcal per serving)
150g dried wholewheat noodles
270g pak choi
1 long sweet red pepper
1 garlic clove
1 knob of root ginger (you need 5g of finely grated)
2 large eggs
1 teaspoon sesame seeds
10 natural skinned peanuts
1 tablespoon rapeseed oil
100g fresh beansprouts
1 tablespoon reduced sodium soy sauce
Bring a saucepan of water to the boil over a medium heat. Add the noodles and cook for 4-5 minutes until almost tender or according to instructions on the packet. Drain and quickly refresh under cold running water to prevent further cooking.
Trim the scallions and pak choi and finely chop. Cut the red pepper in half and thinly slice, discarding the core and seeds. Peel and finely grate the garlic and ginger. Break the eggs into a bowl and lightly beat.
Heat a wok or large non-stick frying pan over a medium heat. Add the sesame seeds and toss until lightly golden. Tip on to a plate and set aside. Add the peanuts and sauté until golden.
Add the oil to the wok, then add the garlic with the scallions, and cook, stirring quickly for 30 seconds. Add the red pepper and continue to stir-fry for another 1-2 minutes until tender but still with a little bite.
Push to one side and add the eggs and let it sit for 30 seconds, the scramble until cooked.
Add the pak choi, noodles, with the beansprouts, pak choi and cook for 3 minutes until piping hot. Cut the lime in half and squeeze in the juice, then sprinkle over the soy sauce and toasted sesame seeds, tossing until evenly coated. Divide the pad Thai among plates and scatter over the peanuts to serve.