Sugar snap peas add a deliciously sweet flavour to this vegetable-rich pad Thai, an absolute favourite when it comes to Asian food.

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
For the peanut sauce
½ cup peanut butter
2 tbsp soy sauce
1 tbsp honey
1 red chilli, finely chopped
2 tbsp lime juice
⅓  cup water
For the pad Thai
200 g peeled shrimp
1 onion, thinly sliced
2 garlic cloves, chopped
2 tbsp finely chopped ginger
1 tbsp soy sauce
1 tsp red chilli flakes
¼ red cabbage, chopped
1 cup spinach, chopped
1 spring onion, thinly sliced
8 carrots, ribboned
250 g sugar snap peas, split
Zest and juice of ½ lime
1 tbsp sesame oil

METHOD
For the peanut sauce
1. Mix all the ingredients, except the water, together.
2. Gradually stir in the water, until the sauce is thick.
For the pad Thai
1. Heat a pan over high until smoking. Add 1 tsp oil.
2. Fry the shrimp for 2−3 minutes on each side, until cooked. Remove and season.
3. Fry the onions for 2 minutes, then add garlic, ginger, soy sauce and chilli flakes. Set aside
4. Fry the cabbage for 2−3 minutes over high heat. Add the spinach and cook for 1−2 minutes. Add the onions slices.
5. Fry the carrot ribbons for 2−3 minutes. Add the sugar snaps and fry for 2 minutes.
6. Remove from the heat and mix all the veg and shrimp together. Stir in the lime zest and juice and sesame oil.
7. Serve the pad Thai drizzled with peanut sauce.

Recipe: Dylan Norton
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Not a seafood fan? Try this Thai beef with avo chimichurri instead.