Photo by Annabel Langbein Media
You don't need a hangover to enjoy these easy pad thai noodles - but they are the kind of food you want when life feels a bit dusty round the edges.
|150 g||Dried flat rice noodles|
|2 Tbsp||Neutral oil|
|4 rashers||Streaky bacon, finely chopped|
|4||Finely chopped spring onion|
|2 large||Garlic cloves, crushed|
|1 Tbsp||Fresh ginger, coarsely grated|
|3||Eggs, lightly whisked with a little salt and ground black pepper|
|1 cup||Bean sprouts, or finely shredded cabbage|
|1 Tbsp||Sesame oil|
|2 tsp||Soy sauce|
|½ cup||Roasted peanuts, or cashews, coarsely chopped|
|¼ cup||Coriander leaves|
|1 dash||Hoisin sauce, or sriracha sauce, to serve|
|2||Limes, halved, to serve|
- Cook or soak rice noodles according to packet instructions, drain, rinse under cold water and drain well. Set aside. Heat oil in a wok or large frypan over a medium-high heat. Add bacon and cook until starting to crisp.
- Add spring onions, garlic and ginger and cook until they smell aromatic (30-40 seconds). Add eggs, stirring to break up as they set. Add drained noodles, beansprouts or cabbage, sesame oil, soy sauce, sugar, most of the peanuts or cashews, and most of the coriander.
- Stir-fry for about a minute, then transfer to a serving platter and garnish with the remaining peanuts and coriander.
- Serve with a drizzle of either hoisin sauce or sriracha sauce and a squeeze of lime juice, if desired. Leftovers keep in the fridge for up to 2 days and can be reheated for snacking.
More easy, cheap and healthy recipes from Annabel
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