Full ingredients list:
50g pad Thai rice noodles
1 tablespoon olive oil
1/2 small red onion, finely sliced
1 garlic clove, finely sliced
1/2 teaspoon finely grated fresh ginger
150g mixed mushrooms, sliced
2 teaspoons reduced-salt soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon rice vinegar
coriander leaves, to garnish
sliced red chilli, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1Place the noodles in a medium bowl and cover with boiling water. Set aside for 5 minutes; drain.
Step 2Heat olive oil in a large wok or non-stick frying pan over a high heat. Stir-fry the onion, garlic and ginger for 30 seconds. Add the mushrooms; cook for 2–3 minutes, or until tender and most of the juices have evaporated.
Step 3Add the rice noodles, soy sauce, sesame oil, sugar and rice vinegar, and continue to cook, stirring, for 1–2 minutes.
Step 4Meanwhile, pan-fry egg until done to your liking. Top noodles with fried egg and garnish with coriander and chilli.
Boost your iron intake by adding a side of Asian greens.
About this recipe
First published: November 2017