Summer pad Thai recipe
One of the best things you can do for the planet is eating local in season plant based foods, this a great recipe to include summer veggies, we picked almost all the veg for this from our farm. Also this is such a tasty recipe and well worth trying!
Takes 24 minutes
Serves 4
Ingredients
- thumb size piece ginger
- 1/2 fresh red chilli
- 3 spring onions
- 1 carrot
- 100 g oyster mushroom
- 1 head fennel
- 400 g black beans
- 400 g low fat coconut milk
- handful sugar snap peas
- 2 tbsp tamari
- 1 tsp salt
- 5 stalks rainbow chard
- 4 nests wholewheat noodles
- 1 tbsp coconut sugar
- 1 lime juiced
- 50 g roasted and salted peanuts
- 5-15 g fresh coriander
Instructions
- Fill and boil the kettle.
- Put the noodles in a pot and cover with boiling water and a pinch of salt and put on a high heat. Cook as per instructions on the back of the pack
- Drain and rinse the noodles and set aside.Finely chop the carrot into small ½ cm cubes and slice the spring onion into thin slices. Thinly slice the fennel at a diagonal and the rainbow chard stalks if using. Rough chop the oyster mushrooms. Finely dice the ginger and red chilli.Add 1 teaspoon of oil to a fry pan on high heat and allow it to heat up. Once the pan is nice and hot add the green onions, carrots, fennel and mushroom along with the ginger and chilli along with a pinch of salt and cook for 4-5 mins stirring regularly
- Add the 2 tbsp of tamari and the coconut sugar and mix well.Drain and rinse the black beans and add them to the pan and stir them through. Add the coconut milk and mix through.
- Cut the sugar snaps in half and add to the pan. Add the cooked noodles along and stir, incorporating and mixing everything well. Squeeze the juice of one lime and add in the roasted peanuts on top. Taste and season to your palette.Serve with some chilli flakes and fresh coriander. Enjoy!