Quick and easy dinner: Derval's Pad Thai

Forget the takeaway, Derval O'Rourke's Pad Thai is ready in ten minutes with ingredients from the store cupboard

Derval O'Rourke's Pad Thai.

Feel free to use whatever protein you like in this stir fry; prawns work really well, as does leftover roast meat. 

Don't be rigid with your vegetable choice, use up whatever needs to be eaten in the fridge - it will taste delicious! 

Serves: 4 

Ingredients

 

• 4 chicken breasts, chopped or 1 block of organic plain tofu, drained and diced 
• 2 tbsp corn-starch 
• 2 tbsp olive oil 
• 1 packet rice noodles 
• 2 limes, juiced 
• 1 fresh red chili, finely sliced 
• 3 scallions, finely sliced 
• 1 red pepper, finely sliced 
• 2 carrots, peeled and grated 
• 1 packet mangetout, finely sliced 
• Handful of peanuts, roughly chopped 
• Salt and pepper 

 

For the sauce

 

• 50ml tamari or soy sauce 
• 20ml olive oil 
• 10ml sesame oil 
• 1 tbsp honey 
• Handful fresh coriander, roughly chopped 
• 1 tbsp peanut butter 

 

Method

Cook noodles as per packet instructions. Rinse with cold water and set aside to drain.

To make the sauce blitz all the ingredients together in a small food processor or shake in a jar until combined.

In a bowl toss together the diced tofu or chicken, corn-starch, salt and pepper, making sure it has a light covering of the mix.

In a wok heat the olive oil and add in the chicken or tofu. Toss on a high heat until it crisps up and if using chicken, is cooked through. Remove from wok and set aside.

In the same wok heat the dressing a little. Add the noodles, pepper, carrot, spring onion, chili and mangetout. Toss for 5 minutes. Do not overcook just heat through enough for eating. The crunchier the raw vegetables remain the better.

Just before serving toss the protein and peanuts through the noodles.

Transfer to a large serving bowl and garnish with coriander and a drizzle of fresh lime juice.