Inspired by the sour, spicy and sweet flavours of Thai cuisine, our veggie noodle stir fry is guaranteed to keep weeknight dinners exciting.
Egg Noodle Nest(ContainsEgg, Gluten)
Sugar Snap Peas
Pad Thai Paste(ContainsGluten, Soya)
Trim the root and the dark green leafy part from the leek. Slice into rounds about ½ cm thick. Halve the pepper and discard the core and seeds. Slice into thin strips. Bring a saucepan of water up to the boil with ¼ tsp of salt for the noodles. Chop the sugar snaps into 1cm pieces, trim the bok choy, slice in half lengthways then slice widthways into 3cm pieces. Peel and grate the garlic (or use a garlic press). Zest the lime and chop into wedges.
When the saucepan of water for the noodles is boiling, stir in the noodles and cook for 4 mins. Drain the noodles in a sieve. Heat a splash of oil in a large frying pan or wok over high heat. Add the mushrooms, leek and pepper to the pan. Cook until browned and softened, 5-6 mins, stirring occasionally.
When the leeks, peppers and mushrooms are ready, lower the heat to medium. Add the garlic, bok choy and sugar snaps. Stir and cook until the bok choy has softened, 1-2 mins.
Add the Pad Thai paste and water (see ingredients for amount) and bring to a bubble. Add the noodles and use tongs to make sure the noodles are coated in the sauce. Continue cooking until piping hot, 1-2 mins.
Meanwhile, transfer the peanuts to a freezer bag and use the bottom of a saucepan to smash them to a fine powder. Mix the lime zest through the noodles. Season to taste with salt and pepper and get ready to serve.
Share the noodles and veggies between your plates. Don't leave any sauce behind. Finish with a generous sprinkle of the smashed peanuts and a lime wedge for squeezing over. Enjoy!