RECIPE

THAÏ DELIGHT FOR 2

A word from our nutritionist

The spices are rich in antioxidants and a huge ally for flavouring dishes without adding salt.

Chef’s comment

A Pad Thaï with roasted nuts and spicy sauce — there's nothing better for cold days in Quebec! I love the blend of lemongrass and colantro in this colourful dish.

 

 

PRINTER-FRIENDLY VERSION
Quantities	Ingredients
200 g	Rice noodles (soaked in cold water 15 minutes)
1 package	Sugar snap peas, blanched
1 to 2	Carrots, sliced diagonally, 5 mm thick, blanched
1	Red pepper, cut into 5 mm thick strips
2 to 4	Miniature bok choy, blanched (cut in half if necessary)
80 ml (⅓ cup)	Pad Thai sauce of your choice
250 ml (½ cup)	Bean sprouts
30 ml (2 tbsp)	Green onion, chopped
30 ml (2 tbsp)	Fresh coriander leaves
5 ml (1 tsp)	Fresh mint, chopped
10 ml (2 tsp)	Roasted cashews, unsalted
2	Lime quarters
Method
1 - Pour Pad Thai sauce into a non-stick pan.
2 - Turn burner to high heat.
3 - Add the blanched vegetables.
4 - Drain and add the rice noodles.
5 - Add the bean sprouts.
6 - Sauté one to two (1-2) minutes, stirring well.
7 - Serve the vegetables over the noodles in 2 pasta bowls.
8 - Garnish with remaining ingredients.