Serves 4
Ingredients:
4 HECK Thai sausage bombs
200g pack flat rice noodles
2 tbsp sesame oil
2 garlic cloves, minced
1 egg
75g beansprouts
1 red pepper, thinly sliced
3 spring onion, sliced
30g dry roasted peanuts, to serve
Lime wedges, to serve
Fresh coriander, to serve
Sauce:
3 tbsp fish sauce
1 tbsp soy sauce
1 tbsp light brown sugar
2 tsp rice wine vinegar or Tamarind paste
2 tsp tbsp sriracha sauce
Method:
- Cook the Sausage bombs as per packet instructions.
- Meanwhile, add the noodles into a large bowl and pour over a kettle of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well.
- Place a wok onto a high heat, once hot, add the oil, beansprouts, pepper and spring onion cooking until just starting to soften.
- Reduce the heat and push the veggies aside. Crack in the egg and stir until it begins to set and resembles a broken-up omelette.
- Add all the sauce ingredients and noodles and stir through.
- Serve the pad Thai topped with a sausage bomb, a sprinkle of dry roasted peanuts, coriander and a squeeze of lime.