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.

The post Sugar snap pad Thai with peanut sauce appeared first on MyKitchen.

Destination: Thailand! Do you know anyone who doesn’t love a flavour-packed, nutty, chicken pad thai? We don’t!

SERVES 4 // COOKING TIME 30 mins

INGREDIENTS
500g pad thai noodles, cooked as per packet instructions
3 tbsp sesame oil
2 tbsp vegetable oil
3 chicken breast fillets, diced
3 eggs
1 onion, peeled and finely chopped
60 ml fish sauce
60 ml sriracha
3 tbsp treacle sugar
1 tbsp tamarind paste
200g mung bean sprouts
100g unsalted peanuts, roasted
½ red pepper, seeded and finely sliced
Handful coriander, chopped
Lime wedges, to serve

METHOD
1. Drizzle 2 tbsp sesame oil over cooked noodles with.
2. Heat the vegetable oil in a wok over medium heat and fry the chicken until cooked, about 10 minutes. Remove and place in a bowl.
3. Increase the heat. Add 1 tbsp sesame oil and cook the eggs, stirring constantly, like you’d make scrambled eggs. Add to the bowl with the chicken.
4. Add the fish sauce, sriracha, sugar and tamarind paste to the wok. Cook until the sauce has thickened. Add the chicken, egg and noodles and heat.
5. Stir through the bean sprouts, peanuts, pepper and coriander. Serve with lime wedges.

The post Chicken pad thai appeared first on MyKitchen.