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Ingredients
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440g packet shelf-fresh Thai flat rice noodles
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2 tablespoons peanut oil
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1 brown onion, finely chopped
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2 bunches broccolini, trimmed, cut into 3cm lengths
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1 carrot, halved, thinly sliced diagonally
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240g jar Valcom pad Thai paste
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2 eggs, lightly beaten
Method
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1Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Gently separate noodles. Drain.
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2Heat a wok over high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 1 minute or until tender. Add broccolini and carrot. Stir-fry for 4 minutes or until almost tender. Add paste. Stir-fry for 2 minutes or until fragrant.
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3Make a well in the centre of vegetables. Add egg. Cook for 1 minute or until set. Add noodles to wok. Stir-fry mixture for 1 to 2 minutes or until heated through, breaking up egg. Serve.
Source: taste.com.au
