1 thumb-sized piece of ginger, peeled and finely grated
1 red pepper, deseeded and cut into long, thin strips
1 yellow pepper, deseeded and cut into long, thin strips
150g oyster mushrooms, torn into bite-sized pieces
2 tbsp oil
1 head of pak choi, cut into bite-sized pieces
150g sugar snap peas
For the Sauce
1 x 150ml tin of coconut milk
2 limes, juice only
6 tbsp tamari or soy sauce
3 tbsp agave syrup or honey
1 x 200g pack of beansprouts
1 small bunch of fresh coriander, chopped
3 tbsp sesame seeds
3 tbsp cashew nuts, roasted and crushed
Fill and boil the kettle. Put the noodles in a pot and cover with the boiling water,
then cook as per the packet instructions. Once they are cooked, drain and rinse
with cold water and set aside.
Place the onion, garlic, chilli and ginger in a bowl. The more finely diced they
are the better, as this means more edges to absorb flavour! Place the peppers and
mushrooms in two other separate bowls.
Put all the ingredients for the sauce into a cup or small bowl. Stir with a fork until
Heat 2 tablespoons of oil in a large frying pan or a wok. Add the onions, garlic,
chilli and ginger together with the peppers and sauté for up to 5 minutes, until the
onions start to turn translucent and the garlic starts to turn golden. Stir regularly,
adding a little water if the onions are starting to stick to the pan.
Add half the sauce to the pan along with the oyster mushrooms and cook for 3
minutes, stirring regularly. Add the pak choi, sugar snaps, the noodles and the
remaining sauce to the pan. Give everything a good mix so that the sauce is
evenly distributed and cook for another couple of minutes, until everything is
To serve, divide the Pad Thai between four bowls and garnish with the
beansprouts, coriander, sesame seeds and cashew nuts.