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Broccolini Pad Thai

 

Ingredients
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
250g jar pad thai paste
2 eggs, lightly beaten
1-2 drops Lime essential oil

 

Instructions 
  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 and Lime essential oil. 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. 
Tip: Try adding 300g of firm tofu cut into cubes for a bit of extra protein.
 

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