Broccoli-and-mixed-pepper-pad-thai

Pad Thai with peppers and broccoli

Packed with tasty veg, this tasty stir-fry is crunchy, colourful and quick!

By , 25 April 2017

(10 votes)

Pad Thai with peppers and broccoli
  • 20 Mins

  • Serves: 4

Nutritional Info
Each 306g serving contains
  • Energy

    1229KJ

    294KCAL

    15%
  • Fat

    8.9g

    low

    13%
  • Saturates

    1.2g

    low

    6%
  • Sugars

    9.8g

    low

    11%
  • Salt

    0.28g

    low

    5%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 402kJ/96kcal.
Ingredients
  • 1tbsp Extra Special Cold-Pressed Rapeseed Oil
  • 1 pack Grower’s Selection Mixed Peppers (containing 3 peppers), deseeded and thinly sliced
  • 350g Frozen for Freshness Broccoli Florets
  • 1 clove garlic, sliced
  • 4 spring onions, trimmed and thinly sliced
  • 2tsp Asda Tamarind Paste
  • 2tsp reduced-salt soy sauce
  • 325g Grower’s Selection Rice Noodles
  • 2tbsp unsalted peanuts, chopped
  • 2 limes, cut into quarters, to serve
Method
  • Heat the oil in a wok or large frying pan over a high heat.

  • Add the peppers, broccoli and garlic, and stir-fry for 3 mins.

  • Add the spring onions, tamarind paste and soy sauce, and cook for another 2 mins.

  • Add the rice noodles to the wok and cook for 3-5 mins until piping hot.

  • Sprinkle in the peanuts and serve with wedges of lime.