give your leftover rice a thai transformation with this simple stir fry sauce hack
75g brown rice 2 tablespoons vegetable oil ½ red pepper, chopped 50g closed cup mushrooms, sliced 40g mangetout, sliced 2 spring onions, roughly chopped 150g cooked peeled prawns 2 eggs, lightly beaten 50g kimchi 4tbsp pad thai sauce 1 lime pad thai garnish (kit)
cover your prawns in pad thai sauce + set aside - marinade for 30 minutes
cook your brown rice + set aside
heat 1 tablespoon of the oil in a large frying pan or wok over a medium-high heat
add your vegetables + toss for 1 minute
then add prawns and stir fry for 1–2 minutes
add your beaten eggs to the pan and sti fry for 2–3 minutes, ensuring all the ingredients are coated as the egg cooks
add the cooked rice, kimchi + 1 more tablespoon of pad thai sauce
turn the heat up to high and stir fry for a further minute
plate up + garnish with the pad thai garnish from kit serve with a lime wedge + crushed peanuts
cooking tofu for pad thai is simple. add sesame oil to a hot pan, then add in strips or cubes of tofu in, and start to sauté! stir frequently to allow your tofu to brown evenly