Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
I love how food can take you down memory lane. I first fell in love with Pad Thai over 20 years ago when visiting Thailand. This is a vegetarian version but you could add prawns and/or chicken.
Prep: 5 minutes
Cooking: 10 minutes
Total: 15 minutes
2 tbsp fish sauce (you can buy Vegan fish sauce if you’re veggie)
2 tbsp Tamarind Paste
1 tsp brown sugar (or 2 tsp honey if not Vegan)
2 onions sliced
3 garlic cloves crushed
3 eggs whisked
300g rice noodles
A green veg – I used 200g broccoli
300g Tofu roughly chopped
3 tbsp chopped peanuts
3 spring onions sliced
1 red chilli sliced (optional)
1 lime cut into quarters
Mix together the fish sauce, tamarind paste and sugar.
Cook the noodles according to packet instructions. Rice noodles just need soaking in boiling water. You can add your green veg mange to the same pan water or cook separately in pan.
Heat 2 tbsp oil in a frying pan & add the onions. Stir fry for a couple of mins before adding the garlic & tofu. Stir fry again for 2 mins.
Add the spring onions, stir, then push everything to one side of the pan. Tip the pan & add the egg. Let the egg set slightly. Give it a stir, & let it set again. You want it to resemble a messy omelette rather than scrambled eggs!
Drain the noodles & veg & add to the pan followed by the sauce. Give everything a toss, breaking up the egg. Add the beansprouts & chilli. Serve with lime wedges and the peanuts on top.