Alex’s Pad Thai recipe

Serves 2 as main or 3 smaller portions if part of a larger meal

Ingredients

Chilli-infused oil to fry in
2tsp Garlic puree, or 2 crushed cloves of garlic
1 courgette, ends removed, sliced & quartered
About 1/3 medium white cabbage, some small chunks & some bigger leaves
1 carrot, peeled, quartered vertically and horizontally
4 small sprigs of broccoli, destalked and cut into 2/3 pieces each depending on size
1 mixed peppers, de-seeded & insides removed, chopped into small thin short strips
6 seafood sticks, defrosted in tepid water, chopped into 1cm cubes (or prawns)
3 large teaspoons of crunchy peanut butter
100ml coconut milk (just over half a small 165ml tin)
small sprig of chives, chopped
1 small jar Blue Dragon Pad Thai sauce
2 blocks of medium thickness egg noodles

Directions

1. Boil the kettle and put the water in the pan
2. Cook the egg noodles for 3 minutes/until soft, then turn off the heat
3. In a large wok over a strong heat, heat the oil until a speck of garlic sizzles when dropped in
4. Add the rest of the garlic and spread evenly through the oil
5. Add the courgette, cabbage, carrot, pepper, broccoli and chives
6. Keep stirring for 5-7 minutes to evenly cook all the veg.
7. Veg should still be slightly crunchy
8. Add the seafood stick cubes & stir for 30 secs
9. Add half of the coconut milk and stir in
10. Add the peanut butter, and stir through
11. Add the pad thai sauce and stir through
12. Add the rest of the coconut milk and stir through
13. Drain the egg noodles
14. Add the egg noodles to the pan and mix in thoroughly
15. Serve on warmed plates & eat with chopsticks