30 minutes cooking time

Ingredients

• Pad Thai rice noodles (1 packet)

Stir fry veg of your choice – I used –

• Chickpeas (1 can)
• Green beans (1 handful)
• Broccoli ( 1 handful)
• Pak choy
• ½ red pepper
• ½ carrot

Chilli Garlic sauce

• 4 garlic cloves (diced)
• 3-4 inches of ginger (diced)
• ¼ cup soy sauce
• ½ cup water
• Drizzle of sesame oil
• Crushed chillies (2 tbsp.) – adjust to your preferred spice level if needed.

Seasonings

• Mixed herbs
• garlic granules

Step 1) Let’s prepare our chilli, garlic & ginger sauce by dicing 3-4 garlic cloves and 3-4 inches of ginger.

Step 2) Next fill a bowl with ¼ cup soy sauce, ½ cup water, the diced garlic and ginger as well as 2 tbsps of crushed chillies and a drizzle of sesame oil.

Mix together well with a whisk, or blend it up to a smooth consistency if you have a blender.

Step 3) Roughly chop all your veg, then get some boiling water ready for your noodles.

Tip – If you’re using some tough vegetables like me (broccoli, carrots) you can pre-boil them to reduce the frying times.

Step 4) Put a pan or wok on medium-high heat and add some oil

Step 5) Once hot, throw in the veg that takes the longest to cook, (for me that’s the chickpeas)

Step 6) Once semi-cooked through throw in the rest of the veg and let the heat cook them down.

7) Grab your noodles and pour the boiled water from step 3 on top of them. Once submerged cook according to package instructions.

Step 8) Now your veg have been cooking for some time, add in the chilli, garlic sauce.

• save a little to drizzle on top of the noodles later

Mix your veg in well, and keep checking the veg to see if they are well cooked

Step 9) Drain the noodles and drizzle the left over sauce from earlier. Then finish off by adding in your stir fried veg.

Step 10) Mix in well and garnish with mixed herbs and sesame seeds. Enjoy!