I didn’t have noodles in the cupboard but it turns out that new potatoes, in a simple Pad Thai, are delicious, and great hot or cold. It is really healthy and you can add even more vegetables than I have, to make it more of a stir fry than a Pad Thai. I didn’t add any meat but some chicken thighs chopped roughly and cooked in the peanut butter, soy sauce, garlic and ginger mixture would be a delicious addition.
15 new potatoes
2 large handfuls of bean sprouts
2 carrots, potato peeled into ribbons
1 pepper cut into thin strips
2 spring onions, roughly chopped
Handful of cashews
Dollop of peanut butter
Few shakes of soy Sauce
2 cloves of garlic, crushed
Small piece of ginger, finely grated, or crushed
Cut the new potatoes in half and boil for 12 minutes, until cooked.
Make a mixture of peanut butter, ginger, garlic and say sauce and mix well.
5 minutes before the end add the cashews to a frying pan and fry for 2 minutes. Then add the sauce mixture and other ingredients. Stir continuously so that all of the vegetables and beansprouts are coated in the sauce, and so that the peanut butter doesn’t burn.
Add the beaten eggs and stir as if you are making scrambled eggs, the eggs will cook with the heat of the sauce.
Add the potatoes and mix through. Sprinkle on some spring onions.