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Pad thai jay with lime and sesame. (PHOTO: Dan Jones)
Prep Time: 5 mins
Servings: 2
Cooking Time: 10 mins
Ingredients
- 1Tbs - sunflower oil
- 6 - florets long-stem broccoli
- - generous handful kale
- 2 - small red chillies: 1 finely chopped, 1 deseeded and finely sliced
- 10 - sugar snap peas
- 8Tbs - light soy sauce
- 2 - packs of soft cooked noodles (egg-free)
- 1 - spring onion, finely sliced
- - handful fresh coriander, finely chopped
- 1Tbs - peanuts, roughly crushed
- 1Tbs - white sesame seeds
- 1 - lime
Method
1 Heat the oil in a wok over a high heat.
2 Trim any tough stems from the broccoli and kale.
3 Add the chopped chilli and the broccoli, kale and sugar snap peas to the wok and stir-fry for 3-4 minutes.
4 Spoon in the soy sauce and stir through. Then add the noodles and continue to stir-fry for 2-3 minutes, being careful not to break the noodles. Cook until all the ingredients are coated in soy sauce, and the vegetables are crisp and bright.
5 Remove the wok from the heat and stir the spring onion and coriander through the pad Thai jay. Scatter the peanuts over the top along with the sesame seeds and sliced chilli.
6 Slice the lime in half and squeeze the juice through a sieve onto the noodles. Serve immediately.
