This is Kate's go-to recipe for when she's hungry and in a hurry—it's fast, simple and totally satisfying. She usually sticks to low-preparation, fast-cook vegetables, but you can swap in your favorites and play around with flavors however you'd like.
What You'll Need
- 1 tbl. sunflower oil
- 6 florets of long-stem broccoli
- Generous handful of kale
- 1 small red chilli, finely chopped
- 10 sugar snap peas
- 8 tbl. light soy sauce
- 2 packs of soft cooked noodles (egg free)
- 1 spring onion (scallion), finely sliced
- Handful of fresh cilantro, finely chopped
- 1 tbl. peanuts, roughly crushed
- 1 tbl. white sesame seeds
- 1 red chilli, deseeded and finely sliced
- 1 unwaxed lime
Step 1: Heat the oil in a wok over a high heat until smoking hot.
Step 2: In the meantime, trim any tough stems from the broccoli and kale.
Step 3: Add the chilli, broccoli, kale, and sugar snap peas to the wok and stir-fry for 3–4 minutes.
Step 4: Spoon in the soy sauce and stir through. Then add the noodles and continue to stir-fry for 2–3 minutes, being careful not to break the noodles. Cook until all the ingredients are coated in soy sauce and the vegetables are crisp and bright.
Step 5: Remove the wok from the heat and stir the spring onion and cilantro through the pad Thai jay. Scatter the peanuts over the top along with the sesame seeds and red chilli.
Step 6: Slice the lime in half and squeeze the juice through a sieve onto the noodles. Serve immediately.
Tip: Soft noodles reduce the cooking time of this pad Thai jay, however, do ensure they are vegan as some types may contain egg. You're more likely to find the egg-free versions stored on the shelves rather than in the chiller cabinets.