This has become one of my go-to recipes for when I have no
time to spend in the kitchen and I need a bowl of something hot, fresh and
tasty.
I’ve also been indulging in the season’s best produce- early
asparagus- which is one of my favourite ingredients. Although it’s available in
supermarkets throughout the year, I think it’s best to wait for the British
asparagus season for the freshest, most delicate flavour and texture. I’m often
asked how to use asparagus in cooking, other than just steaming and stir-frying
is probably my favourite way to enjoy the vegetable. Stir-frying cooks the
asparagus quickly, retaining the fresh and green flavour with a slightly crisp
bite.
This pad thai uses simple store cupboard ingredients for a
fresh and fuss-free dinner. Add more or less chilli to taste and be generous
with the fresh coriander! Most supermarkets stock noodles that are egg-free,
simply check the packet or opt for rice noodles. Buying soft noodles results in
a shorter cooking time, perfect for healthy and fresh fast- food.
Serves 2
Ingredients
1 tbsp sunflower oil
1 tsp dried chilli flakes
6 asparagus spears, chopped roughly
6 Tenderstem broccoli florets
10 sugarsnap pea pods
2 tbsp edamame beans (I used frozen, no need to pre defrost)
300g soft noodles, egg-free (I used Sainsbury’s)
4 tbsp light soy sauce
Juice of 1 unwaxed lime
1 tbsp sesame seeds
Handful of fresh coriander chopped roughly
Method
1. In a large wok, heat the oil over a high heat until the oil
for 2 minutes until the oil begins to smoke.
2. Add in the chilli flakes, asparagus, broccoli, sugarsnaps
and edamame beans and stir-fry for 2-3 minutes until the asparagus and broccoli
has just started to soften.
3. Add in the noodles and pour over the soy sauce and half of
the lime juice. Reduce the heat to medium-high and stir-fry for 3 minutes until
the noodles and vegetables are coated.
4. Squeeze over the remaining half of the lime juice, sprinkle
with sesame seeds and top generously with fresh coriander then serve
immediately.
Enjoy!
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