Vegetarian Pad Thai
Serves: Serves 2 (each serving contains approximately 490 kcal)
(Approx kcal per serving)
100g 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)
1 ½ teaspoons sesame seeds (7.5g)
10 natural skinned peanuts
2 tablespoons rapeseed oil (30g)
100g fresh beansprouts
1 tablespoon reduced sodium soy sauce (15g)
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 shred. 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 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. Tip on to a chopping board, then cool before chopping.
Add half 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 remaining oil. Add the eggs and let it sit for 30 seconds, the scramble until cooked.
Add the 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.