This has become one of my go-to recipes for when I have no time to spend in the kitchen and I need a bowl of something hot, fresh and tasty.
I’ve also been indulging in the season’s best produce- early asparagus- which is one of my favourite ingredients. Although it’s available in supermarkets throughout the year, I think it’s best to wait for the British asparagus season for the freshest, most delicate flavour and texture. I’m often asked how to use asparagus in cooking, other than just steaming and stir-frying is probably my favourite way to enjoy the vegetable. Stir-frying cooks the asparagus quickly, retaining the fresh and green flavour with a slightly crisp bite.
This pad thai uses simple store cupboard ingredients for a fresh and fuss-free dinner. Add more or less chilli to taste and be generous with the fresh coriander! Most supermarkets stock noodles that are egg-free, simply check the packet or opt for rice noodles. Buying soft noodles results in a shorter cooking time, perfect for healthy and fresh fast- food.
1 tsp dried chilli flakes
6 asparagus spears, chopped roughly
6 Tenderstem broccoli florets
2 tbsp edamame beans (I used frozen, no need to pre defrost)
300g soft noodles, egg-free (I used Sainsbury’s)
Handful of fresh coriander chopped roughly
1. In a large wok, heat the oil over a high heat until the oil for 2 minutes until the oil begins to smoke.
2. Add in the chilli flakes, asparagus, broccoli, sugarsnaps and edamame beans and stir-fry for 2-3 minutes until the asparagus and broccoli has just started to soften.
3. Add in the noodles and pour over the soy sauce and half of the lime juice. Reduce the heat to medium-high and stir-fry for 3 minutes until the noodles and vegetables are coated.
4. Squeeze over the remaining half of the lime juice, sprinkle with sesame seeds and top generously with fresh coriander then serve immediately.