Curry Pad Thai (gf) (v) Recipe
Stir-fried rice noodles with egg, bean sprout & green onion in yellow curry, served with crushed peanuts and lemon.
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Ingredients
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Noodles
Vegetables
Curry Sauce
Toppings
Other
Method
Preparation
- 1
Soak the Rice Noodles
In a large bowl, soak the rice noodles in warm water for about 30 minutes or until they are soft. Drain and set aside.
- 2
Prepare the Sauce
In a medium bowl, mix together yellow curry paste, coconut milk, soy sauce, maple syrup, and lime juice until well combined.
Cooking
- 3
Cook the Eggs (if using)
In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Add the eggs and scramble until fully cooked. Remove from the pan and set aside.
- 4
Stir-Fry the Noodles
In the same skillet, add the remaining tablespoon of oil and heat over medium-high heat. Add the soaked and drained rice noodles, stir-frying for about 2-3 minutes.
- 5
Add Vegetables and Sauce
Add the bean sprouts and green onions to the skillet, stirring well. Pour in the prepared curry sauce and toss everything together, cooking for an additional 3-5 minutes until heated through.
- 6
Serving
- 7
Plate the Dish
Transfer the Curry Pad Thai to serving plates. Top with crushed peanuts and serve with lemon wedges on the side.