This delicious, aromatic pad thai is packed with charred roasted broccoli, crunchy cashew nuts, pickled peppers, and pak choi. All this goodness is tossed with tender rice noodles, and is topped with chilli flakes, spring onion and a squeeze of lime!
Broccoli & Cashew Nut Pad Thai
Broccoli & Cashew Nut Pad Thai
with pak choi & fresh lime
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Broccoli Florets
- Cashew Nuts
- Dried Chilli Flakes
- Lime
- Limes
- Pad Thai Dressing
- Pak Choi
- Pickled Bell Peppers
- Rice Noodles
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
RICE NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
CASHEW LATER!
While the noodles are soaking, place the cashews in a pan, large enough for the pad thai, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. Set aside. Separate the rinsed pak choi stems and leaves. Thinly slice the stems and slice the leaves in half lengthways.
WE WILL BROC YOU
Return the pan to a medium heat with a drizzle of oil. When hot, add the broccoli pieces and fry for 4-5 minutes until charred, shifting occasionally. Season and remove from the pan on completion.
ALL TOGETHER NOW
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced pak choi stems and the spring onion whites and fry for 1-2 minutes until starting to soften, shifting constantly. Add the pad thai dressing, the cooked noodles, the pak choi leaves, the charred broccoli, and the sliced pickled peppers. Fry for 2-3 minutes until the noodles are warmed through and the pak choi leaves are wilted, shifting occasionally. Season with a pinch of lime zest, a squeeze of lime juice, and salt.
HEY, NOT PAD!
Plate up the pad thai noodles. Sprinkle over the toasted cashew nuts. Garnish with the sliced spring onion greens, the chilli flakes (to taste) and any remaining lime wedges. Tuck in!
Rice Noodles - 50g
Cashew Nuts - 10g
Pak Choi - 200g
Broccoli Florets - 150g
Spring Onion - 1
Pad Thai Dressing - 52.5ml
Pickled Bell Peppers - 50g
Lime - 1
Dried Chilli Flakes - 2,5ml
RICE NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
CASHEW LATER!
While the noodles are soaking, place the cashews in a pan, large enough for the pad thai, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. Set aside. Separate the rinsed pak choi stems and leaves. Thinly slice the stems and slice the leaves in half lengthways.
WE WILL BROC YOU
Return the pan to a medium heat with a drizzle of oil. When hot, add the broccoli pieces and fry for 4-5 minutes until charred, shifting occasionally. Season and remove from the pan on completion.
ALL TOGETHER NOW
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced pak choi stems and the spring onion whites and fry for 1-2 minutes until starting to soften, shifting constantly. Add the pad thai dressing, the cooked noodles, the pak choi leaves, the charred broccoli, and the sliced pickled peppers. Fry for 2-3 minutes until the noodles are warmed through and the pak choi leaves are wilted, shifting occasionally. Season with a pinch of lime zest, a squeeze of lime juice, and salt.
HEY, NOT PAD!
Plate up the pad thai noodles. Sprinkle over the toasted cashew nuts. Garnish with the sliced spring onion greens, the chilli flakes (to taste) and any remaining lime wedges. Tuck in!
Rice Noodles - 100g
Cashew Nuts - 20g
Pak Choi - 400g
Broccoli Florets - 300g
Spring Onions - 2
Pad Thai Dressing - 105ml
Pickled Bell Peppers - 100g
Lime - 1
Dried Chilli Flakes - 5ml
RICE NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
CASHEW LATER!
While the noodles are soaking, place the cashews in a pan, large enough for the pad thai, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. Set aside. Separate the rinsed pak choi stems and leaves. Thinly slice the stems and slice the leaves in half lengthways.
WE WILL BROC YOU
Return the pan to a medium heat with a drizzle of oil. When hot, add the broccoli pieces and fry for 5-6 minutes until charred, shifting occasionally. Season and remove from the pan on completion.
ALL TOGETHER NOW
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced pak choi stems and the spring onion whites and fry for 2-3 minutes until starting to soften, shifting constantly. Add the pad thai dressing, the cooked noodles, the pak choi leaves, the charred broccoli, and the sliced pickled peppers. Fry for 3-4 minutes until the noodles are warmed through and the pak choi leaves are wilted, shifting occasionally. Season with a pinch of lime zest, a squeeze of lime juice, and salt.
HEY, NOT PAD!
Plate up the pad thai noodles. Sprinkle over the toasted cashew nuts. Garnish with the sliced spring onion greens, the chilli flakes (to taste) and any remaining lime wedges. Tuck in!
Rice Noodles - 150g
Cashew Nuts - 30g
Pak Choi - 600g
Broccoli Florets - 450g
Spring Onions - 3
Pad Thai Dressing - 157,5ml
Pickled Bell Peppers - 150g
Limes - 2
Dried Chilli Flakes - 7,5ml
RICE NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
CASHEW LATER!
While the noodles are soaking, place the cashews in a pan, large enough for the pad thai, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. Set aside. Separate the rinsed pak choi stems and leaves. Thinly slice the stems and slice the leaves in half lengthways.
WE WILL BROC YOU
Return the pan to a medium heat with a drizzle of oil. When hot, add the broccoli pieces and fry for 5-6 minutes until charred, shifting occasionally. Season and remove from the pan on completion.
ALL TOGETHER NOW
Return the pan to a medium heat with a drizzle of oil. When hot, add the sliced pak choi stems and the spring onion whites and fry for 2-3 minutes until starting to soften, shifting constantly. Add the pad thai dressing, the cooked noodles, the pak choi leaves, the charred broccoli, and the sliced pickled peppers. Fry for 3-4 minutes until the noodles are warmed through and the pak choi leaves are wilted, shifting occasionally. Season with a pinch of lime zest, a squeeze of lime juice, and salt.
HEY, NOT PAD!
Plate up the pad thai noodles. Sprinkle over the toasted cashew nuts. Garnish with the sliced spring onion greens, the chilli flakes (to taste) and any remaining lime wedges. Tuck in!
Rice Noodles - 200g
Cashew Nuts - 40g
Pak Choi - 800g
Broccoli Florets - 600g
Spring Onions - 4
Pad Thai Dressing - 210ml
Pickled Bell Peppers - 200g
Limes - 2
Dried Chilli Flakes - 10ml
Woolies Products in this dish
