Pad Thai

This weeks paper write up covered tips to eating out ! Here are some tips to eating out (and remember tip number one is always just to enjoy regardless!)

-          First find the vegetables! Whatever you’re having you want it to be based around veggies.  Then look for a source of protein ( this might be tofu, chicken, egg ).

-          Look at how it’s cooked, we opt for grilled if its available.

-          Try to avoid dressings and oily sauces. They are made up of mainly sugar, salt and fat in them – that’s why they’re so delicious.

-          Try and eat slowly, putting your knife and fork down between bites.

-          Don’t add salt, they key to good take away is fat covered in tasty salt so don’t add anymore there is more than enough hidden in there already.

-          Stick to water when ordering a drink; coke and milkshakes are just a waste of perfectly good food space!

 Asian food can often be considered a “healthier” option. It is a great way to get some extra vegetables in but we need to be mindful of added sugars and sodium.

Here is a simple Pad Thai recipe to try at home that is even quicker than picking it up from the shops !

Pad Thai Recipe :

Serves 4

300gram packet of rice noodles

4 eggs

6 garlic cloves

1 leek (or onion/ spring onion)

1 carrot

Chilli flakes (as little or much as you like)

Oil

1 tablespoon of tamarind puree

1 tablespoon of oyster sauce

1 tablespoon of fish sauce

2 cups of bean sprouts

Handful of peanuts

-          Start by soaking the rice noodles in warm water, cover them fully and let sit until almost cooked through.

-          Fry off garlic cloves with leek in olive oil.

-          Mix puree, oyster and fish sauce together in a separate bowl and set aside.

-          Add grated carrot and half of the bean sprouts to the garlic and leek.

-          Move all the ingredients to the side and crack in your eggs.

-          Once the eggs are almost cooked mix through with the rest of the vegetables.

-          When your rice noodles are almost soft, strain the water out and add the noodle into the vegetables. Once stirred through then add your sauce.

-          Serve into four separate bowls and top with bean sprouts, peanuts and chilli flakes.