SERVES 4
INGREDIENTS:
2 Carrots (thinly sliced or spiralized)
40g Edamame Beans (cooked)
100g Snow Peas (thinly sliced, diagonally)
100g Asparagus (thinly sliced, diagonally)
3 Shallots (thinly sliced, diagonally)
1 Red Chilli (thinly sliced, diagonally)
1-2 TBLS Coconut or Olive Oil (for cooking)
*¼ Cup Roasted Peanuts (chopped coarsely)
*2 Eggs (lightly beaten)
FOR THE SAUCE:
90g Cashews (soaked)
6 Dates
2 Lemongrass Stalks (peeled & chopped)
4 Cloves Garlic (minced/finely grated)
30g Ginger (minced/finely grated)
Zest & Juice of 2 Limes
2 TBLS. Tamari
1 1/2 tsp. Chili Flakes (dried)
TO SERVE:
200g Thick Pad Thai Rice Noodles
Squeeze Lime Juice
*80g Fried Shallots
* Coriander Leaves (torn)
METHOD:
Place rice noodles in a large heatproof bowl and cover with boiling water, stand until tender, drain and set aside.
Throw all sauce ingredients into a blender or small food processor and blitz until well combined. Set aside
If using egg – heat 2 tsp. of oil in a large non-stick fry pan, pour in beaten eggs and cook like a thin omelette. Remove from heat, roll and slice thinly diagonally. Set aside.
If not using eggs – Heat oil in a large non-stick fry pan, add the garlic, shallots and chili and stir fry until fragrant.
Add the carrot, snow peas, asparagus & edamame beans and stir fry until slightly cooked. Remove from heat and set aside.
Heat 1 TBLS coconut or olive oil, add sauce and stir until warm and fragrant, add noodles and stir fried vegetables and toss to coat and combine evenly.
Serve with a squeeze of fresh lime, fried shallots and fresh coriander leaves.
*OPTIONAL