Vegie pad Thai
PREP & COOK TIME 40 MINUTES (+ STANDING) SERVES 6
200g dried rice noodles
1/3 cup (80ml) peanut oil
1/4 cup (60ml) boiling water
1/2 cup (135g) grated palm sugar or brown sugar
1 tablespoon tamarind puree
1/4 cup (60ml) lime juice
1/3 cup (80ml) gluten-free tamari
400g packaged fresh stir-fry vegetable mix
3 eggs, beaten lightly
2 cloves garlic, crushed
4 green onions, sliced thinly diagonally
2/3 cup (100g) roasted unsalted peanuts, chopped coarsely
1/3 cup (25g) fried Asian shallots
150g bean sprouts
1/2 cup loosely packed coriander leaves
1 lime, halved
1 Place noodles in a large heatproof bowl; cover with boiling water. Stand for 15 minutes or until just tender. Drain noodles, toss with 2 teaspoons of the oil; cover with plastic wrap to prevent drying out.
2 Stir the boiling water, sugar, tamarind, juice and tamari in a small jug or bowl until sugar dissolves.
3 Heat a wok over high heat; add 1 tablespoon of the oil. Add vegetable mix; stir-fry for 2 minutes or until vegetables are tender; remove from wok.
4 Add egg to wok; swirl to coat base and side. Cook egg for 1 minute or until just set. Transfer to a board; coarsely chop.
5 Heat remaining oil and the garlic in wok; stir-fry for 1 minute or until garlic is fragrant. Return vegetables to wok with noodles, three-quarters of the green onion and sauce mixture; stir-fry until noodles are heated through. Stir in chopped egg.
6 Remove from heat. Sprinkle over half the peanuts and half the shallots; toss to combine.
7 Serve noodles topped with bean sprouts, coriander and remaining peanuts, green onion and shallots; serve pad thai with lime halves.
Char-grilled vegies & pumpkin dip wraps
PREP TIME 10 MINUTES MAKES 4
2 x 280g jars char-grilled vegetables
この記事は The Australian Women's Weekly Food の Issue 80 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は The Australian Women's Weekly Food の Issue 80 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.