Pad Thai Recipe with Broccoli* This recipe is gluten-free according to industry standards


Total occasion

25 times




flat rice noodles 200 g

fish sauce 2 tbsp

tamarind glue 2 tbsp

soft light brown carbohydrate 1 tbsp

vegetable oil 2 tbsp

broccoli 1 large-scale chief, cut into florets, stem chopped

spring onions 3, chopped

garlic 3 cloves, finely chopped

bird’s-eye nippies 2, finely chopped

eggs 2, vanquished

cooked peanuts a handful, chopped

coriander a handful, approximately chopped

lime 1, cut into wedges, to help


Step 1

Cook the noodles in a pan of gently salted scalding ocean following pack instructions, exhaust, then cool under freezing trot irrigate and depletion again really well.

Step 2

In a small bowl, combination the fisheries industry sauce, tamarind adhesive and carbohydrate with 2 tbsp of simmering irrigate, and stir to dissolve the sugar.

Step 3

Heat the vegetable oil in a wok until red-hot, then cook the broccoli, tossing, for 4-5 minutes or until certainly charred. Pour in 50 ml of spray and concoct until the water has evaporated. Turn the hot down, supplement the spring onions, garlic and chilli, and cook for 2 minutes. See a hole in the midst of the veggies and drop in the thumping egg. Leave it to set, then approximately chopper it up with a spoonful in the go and provoke it through the vegetables. Tip in the sauce and noodles, and toss everything together for several minutes.

Step 4

Divide between plates, then scatter over the peanuts and coriander, and serve with lime wedges to squeeze over.

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Nutritional data




12.3 g


1.9 g


50.8 g


7.5 g


6.1 g


12.9 g


1.9 g