This was probably nothing like an authentic Pad Thai. In fact, I know it wasn’t, because I’ve eaten Pad Thai dozens of times in Thai restaurants. But it had eggs and peanut and noodles in it, so as far as I’m concerned it was a Pad Thai. Feel free to let me know what puts the ‘Pad’ into a Pad Thai.
I thought it was going to be a disaster as it ended up looking more like a creamy broccoli sauce for pasta – despite it not actually containing any broccoli – than an eggy thing for noodles, but it was a success. And, as The Meat Eater said, it had a base of mushrooms and kale, so there wasn’t much to go wrong really.
Vegetarian Pad Thai (serves 2)
1tbsp vegetable oil
50g kale, chopped
2 large mushrooms, chopped
Large handful of beansprouts
2 eggs, beaten
1 tbsp soy sauce
1 tbsp sweet chilli sauce
1 tbsp lime juice
50g dry roasted peanuts, chopped
2 spring onions, chopped
- Heat the oil in a frying pan or wok.
- Add the mushrooms and fry until almost cooked.
- Add the kale and fry for a couple of minutes.
- Add the beansprouts.
- Add the soy sauce, sweet chilli sauce and lime juice.
- Add the eggs and stir everything until the eggs are cooked.
- Serve on top of egg noodles (or those other noodles that usually go with Pad Thai) and garnish with the dry roasted peanuts and spring onions.