Here's another version of Pad Thai that I made using the same Mae Ploy Pad Thai Sauce. This time I used some different vegetables and less noodles. It is really easy to throw together with the ready made sauce.
- 3 cups shredded cabbage
- 2 carrots, grated
- 1 red onion, halved and sliced
- 1 bunch spring onions, sliced and green parts reserved
- 2 green chilies
- handful cauliflower
- handful broccoli
- handful bean sprouts
- handful cilantro, chopped
- handful roasted peanuts
- vegetable oil
- fistful of rice noodles, soaked
- Pad Thai sauce, to taste
Heat oil in wok or large skillet on medium high heat. Throw in white parts of spring onions, red onions and green chilies and fry a few minutes until onions break up and start to soften. Add in cabbage and carrots and fry until they start to wilt. Add in cauliflower and broccoli and fry until they start to soften. Now add in the soaked rice noodles and a little water to finish cooking them. When they are soft, add in green parts of green onions and Pad Thai sauce to taste. Garnish with a little more sauce, sprouts, cilantro and peanuts. Enjoy!