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Broccolini pad Thai

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 440g packet shelf-fresh Thai flat rice noodles
  • 2 tablespoons peanut oil
  • 1 brown onion, finely chopped
  • 2 bunches broccolini, trimmed, cut into 3cm lengths
  • 1 carrot, halved, thinly sliced diagonally
  • 240g jar Valcom pad Thai paste
  • 2 eggs, lightly beaten


  • 1
    Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Gently separate noodles. Drain.
  • 2
    Heat 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.
  • 3
    Make 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


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