Coconut Pad Thai Noodles

Prep:20minCook:10min

Pad Thai is one of the most well-known Thai street-food dishes. The sweetness of coconut milk, tang of tamarind and lime, and the salty, umami fish sauce combine to make a really flavourful noodle dish. We’ve kept ours veggie, using edamame beans for some extra protein.

Updated at: Sat, 30 Mar 2024 10:07:45 GMT

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Ingredients

2 servings

75gfrozen edamame beans

100gflat rice noodles

sometimes known as rice sticks

2 tsptamarind paste

100mlcoconut dairy-free

2 tsplow-sodium light soy sauce

1 tspgranulated sweetener

low-calorie cooking spray

3spring onions

trimmed and sliced

0.5red pepper

deseeded and thinly sliced

1carrot

peeled and cut into matchsticks, julienne

1garlic clove

peeled and crushed

0.5chilli

deseeded and finely chopped

fresh coriander leaves

chopped

15gsalted peanuts

roughly chopped

lime wedges

to serve

Instructions

Step 1

Cook the edamame beans and rice noodles according to the packet instructions.

Step 2

Combine the tamarind paste, coconut milk alternative, lime juice, fish sauce, soy sauce and sweetener in a small bowl.

Step 3

Spray a wok or large frying pan with some low-calorie cooking spray and place over a medium-high heat. Add the spring onions, pepper and carrot and stir-fry for 2 minutes, then add the garlic, chilli, pak choi and cooked edamame beans and cook for a further minute. Pour in the sauce and cook for 2 minutes, then add the drained noodles and toss to mix well.

Step 4

Push the veg mixture to the side of the wok or pan and add the beaten egg to the clear space in the pan. Stir the egg for 30 seconds, then mix in with the noodles.

Step 5

Divide the Pad Thai between two plates then top with the chopped coriander leaves and peanuts. Garnish with lime wedges and serve.