Rainbow Pad Thai

Pad Thai is my favourite recipe so in this week's post I'm going to share with you a quick and easy Pad Thai filled with colourful, bright veggies! The average family consumes way to much meat and not enough fruits and vegetables, as well as being packed with vitamins, it's also important to remember the effects meat has on the planet! One pound of beef requires 1, 799 gallons of water. So instead of having meat in your Pad Thai, switch it for some more veggies - as Tescos say "Every little helps!". This is a perfect recipe to share with your family or friends (especially if they are vegan or vegetarian)!

 

Ingredients; (recipe for 4 people)

-2 red chilli 

-2 lime

-2 courgettes or carrots

-10g basil 

-30g tamarind paste

-60ml soy sause 

-300g rice noodles

-320g butternut squash cubes

-4 cloves of garlic 

-2 bell peppers 

-handful of roasted peanuts 

-10g coriander

-8ml sriracha sauce (double if you like it spicy)

-15ml mirin sauce

1. Firstly preheat the oven to 180C and boil the kettle. 

2. Prep all of the veggies; cut the butternut squash into cubes, thinly slice the bell peppers, peel the courgette into ribbons. Then roughly chop the basil and coriander, thinly slice or grate the garlic and chilli, smash the peanuts into smaller pieces and slice one lemon in half and the other into 4 segments to serve. 

3. Place the butternut squash on a tray, drizzle some olive oil and a pinch of salt and put in the oven for 20/25 minutes

4. Make the sauce; in a small bowl, add the tamarind sauce, soy sauce, sriracha, mirin, the juice of 1 lime and 1 tablespoon of sugar. 

5. Whilst the butternut squash is cooking, in a large pan, drizzle some olive oil and once hot add the sliced bell peppers. Once the kettle is boiled add the water to a pot and add the rice noodles, cook for 4/5 minutes or until soft. Once drained and cooled add a drizzle of vegetable oil and set aside.

6. Once the peppers are softened add the garlic and courgettes to the pan and cook for 1/2 minutes. Then add drained rice noodles, the sauce and the butternut squash. Cook for another minute so all the noodles are coated in the sauce, and stir in half of the chopped herbs. 

7. Serve the Pad Thai with the rest of the herbs, the peanuts, sliced chilli and the lime wedges. 

Hope you enjoy! Comment down below what you thought of the recipe!

Lots of love 

Aria 

xo