Brussel Sprouts Pad Thai
A perfect healthy dish for Boxing Day, to use up leftover Brussel sprouts.
Servings
4
servingsPrep time
15
minutesCooking time
10
minutesTotal time
25
minutesIngredients
250 g flat rice noodles
1 tbsp soy sauce
1 tbsp tamarind paste (or juice from 2 limes)
1 tsp soft brown sugar
1 garlic clove, thinly sliced
2 spring onions, thinly sliced on a diagonal
1 red chilli, sliced
200 g cooked Brussels sprouts
100 g beansprouts
30 g cashews, peanuts, or any other nuts you might have), roughly
lime wedges, to serve
a few coriander leaves, to serve
Directions
- First, put the noodles in a large bowl, cover in boiling water and leave for 10 mins. Drain and rinse with cold water, then set aside.
- In a bowl, mix the soy sauce, tamarind or lime juice and brown sugar.
- Heat the oil in a large frying pan or wok. Fry the garlic, spring onions, chilli and the cooked sprouts for around 2 mins.
- Add the noodles and beansprouts and fry for 1 min more. Pour over the sauce and toss well, working quickly to coat all the vegetables and noodles.
- Once everything is heated through, season and divide between four bowls.
- Scatter with the nuts and serve with lime wedges and coriander leaves.
