Peanut Curry Pad Thai (gf) (v) Recipe
Stir-fried wide noodles with egg & bean sprouts & green onion in our peanut curry, served with crushed peanuts and lemon.
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Ingredients
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Noodles
Vegetables
Eggs
Peanut Curry Sauce
Garnish
Method
Preparation
- 1
Soak Rice Noodles
Soak the rice noodles in hot water for about 30 minutes, or until they are soft. Drain and set aside.
- 2
Prepare Vegetables
Chop the green onions and set aside. Rinse the bean sprouts and set aside.
Make Peanut Curry Sauce
- 3
Combine Sauce Ingredients
In a medium bowl, whisk together peanut butter, coconut milk, soy sauce, red curry paste, lime juice, brown sugar, minced garlic, and minced ginger until smooth and combined.
Cooking
- 4
Cook the Eggs
In a large skillet or wok, heat a small amount of oil over medium heat. Crack the eggs into the skillet and scramble until fully cooked. Remove and set aside.
- 5
Stir-Fry Noodles and Vegetables
In the same skillet, add a little more oil if necessary, then add the soaked rice noodles, bean sprouts, and half of the chopped green onions. Stir-fry for 2-3 minutes.
- 6
Add Sauce
Pour the peanut curry sauce over the noodles and vegetables, and toss to combine. Cook for an additional 2-3 minutes until everything is heated through.
- 7
Serving
- 8
Garnish and Serve
Serve the Peanut Curry Pad Thai hot, garnished with the remaining green onions and crushed peanuts. Accompany with lemon wedges on the side for squeezing over.