PAD THAI SUPREME

 

INGREDIENTS

pad thai

1 brown onion, diced

4 cloves garlic, sliced

1 large red chilli, sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1 zucchini, chopped

1/2 purple cabbage, shredded

1 scant cup chopped cilantro

1 carrot, julienned

sauce

1/2 butternut pumpkin, peeled and diced

2 CUPS vegetable stock

1 CUP chunky peanut butter

1/2 CUP Sriracha

1/2 CUP fresh lime juice

2 garlic cloves, minced

1 TBSP honey or maple syrup

3 TSP chilli flakes

Lime wedges

Bean sprouts

Spring onions, finely sliced

Rice or chickpea noodles, cooked

INSTRUCTIONS

  1. Cook your noodles and set aside.

  2. Pre-heat the oven to 200C.

  3. Spread the diced pumpkin on an oven tray and drizzle with oil, salt and pepper. Roast for 15-20mins until soft. Set aside and let cool for a few minutes.

  4. Place all sauce ingredients in a blender or food processor and blend until smooth.

  5. Heat up a wok or a large frying pan. Pour 1 TBSP of oil and add onions to the pan and cook for 4-5mins until beginning to soft.

  6. Add the garlic, chilli, bell peppers and zucchini and cook for 8-10mins. Add the cabbage and cook for another 5mins. Stir-fry until cooked yet still crunchy.

  7. Add the noodles and sauce to the wok and combine.

Top with bean sprouts, spring onions and lime juice.