DECEMBER BRUSSELS SPROUTS - Brussels sprout pad Thai (Serves 4)
I'm sure you've probably got plenty of recipes up your sleeves already for perking up the humble sprout for lunch on Christmas Day. This recipe is perfect for using up leftovers on Boxing Day - but please do make it with fresh sprouts at other times.
INGREDIENTS:
250g flat rice noodles
1 tbsp soy sauce
Juice of 2 limes
2 tbsp palm sugar or soft brown sugar
2 tbsp vegetable oil
1 garlic clove, chopped
2 spring onions, finely sliced
1 red chilli, sliced
200g cooked Brussels sprouts, sliced
100g beansprouts
30g peanuts, chopped (to serve)
Lime wedges (to serve, optional)
METHOD:
1. Put the noodles in a lage heatproof bowl cover in boiling water and leave for 10 mins. Drain and rinse with cold water, then set aside.
2. Mix togetehr the soy sauce, lime juice and sugar.
3. Heath the oil in a large frying pan or wok. Fry the garlic, spring onions, chilli and the cooked or leftover sprouts for around 2 mins, then add the noodles and beansprouts and fry for 1 min more.
4. Pour over the sauce and toss well, working quickly to coat all the vegetables and noodles. Once everything is heated through, season and divide between four bowls.
5. Scatter with the nuts and serve with the lime wedges to squeeze over.
I'm sure you've probably got plenty of recipes up your sleeves already for perking up the humble sprout for lunch on Christmas Day. This recipe is perfect for using up leftovers on Boxing Day - but please do make it with fresh sprouts at other times.
INGREDIENTS:
250g flat rice noodles
1 tbsp soy sauce
Juice of 2 limes
2 tbsp palm sugar or soft brown sugar
2 tbsp vegetable oil
1 garlic clove, chopped
2 spring onions, finely sliced
1 red chilli, sliced
200g cooked Brussels sprouts, sliced
100g beansprouts
30g peanuts, chopped (to serve)
Lime wedges (to serve, optional)
METHOD:
1. Put the noodles in a lage heatproof bowl cover in boiling water and leave for 10 mins. Drain and rinse with cold water, then set aside.
2. Mix togetehr the soy sauce, lime juice and sugar.
3. Heath the oil in a large frying pan or wok. Fry the garlic, spring onions, chilli and the cooked or leftover sprouts for around 2 mins, then add the noodles and beansprouts and fry for 1 min more.
4. Pour over the sauce and toss well, working quickly to coat all the vegetables and noodles. Once everything is heated through, season and divide between four bowls.
5. Scatter with the nuts and serve with the lime wedges to squeeze over.