Liz Earle Wellbeing

DONAL SKEHAN’S quick & simple suppers

Veggie pad thai

The paste you make for this pad thai is key; for best results use a pestle and mortar or blitz in a food processor. Do try and source coriander roots (i.e. not just the stalks) – they have a fresh aromatic taste, which will transport you to the streets of Bangkok, and sing through this humble noodle dish.

SERVES 4

Hands-on time: 10 minutes

Cook time: 10 minutes

• 2 tbsp sunflower oil• 1 courgette, spiralised or finely julienned• 1 green pepper, very thinly sliced• 1 large carrot, spiralised or finely julienned• 6 spring onions,• 3 tbsp fish sauce• 1 tbsp soft light brown sugar• 2 large free-range eggs, beaten Good handful of salted peanuts, roughly chopped• Good handful each of coriander Thai basil and Thai mint• 25g roasted salted peanuts, finely chopped• Lime wedges, to serve

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