I was looking at the bean shoots at the grocers the other day. These instantly bring two meals to mind - phô and pad thai. I've had a few attempts at the phô and haven't quite got it good enough to publish, but the pad thai I made the other night did the job for me.
- 4 Tbsp failsafe oil
- 6 cloves of garlic, finely chopped
- 2 chicken breast fillets, cut into small cubes
- 1 Tbsp brown sugar
- 1 Tbsp Gin
- 2 Tbsp Golden syrup
- 1 1/2 tsp salt
- 1 1/2 Tbsp pear Ketchup
- 2 lightly beaten eggs
- 200g wide rice noodles, prepared to packet instructions
- 3 cups (about) Mung bean sprouts
- 2 shallots, finely sliced (include some of the green too)
- 2 Tbsp raw cashews, roughly chopped (you could lightly toast them if you tolerate it)
- Citric 'lemon' juice to taste
- Heat oil in a large wok and fry the garlic until golden
- Add the chicken and stir fry until partially cooked.
- Combine the sugar, syrup, gin, ketchup and salt and add to wok.
- Add the beaten eggs, let them set slightly, then stir to scramble.
- Add the noodles and toss and stir them for about 2 mins.
- Reserve about 1 cup of the sprouts and add the rest to the wok. Stir until the sprouts are barely cooked.
- Serve into bowls and garnish with the remaining sprouts, shallots and cashews. Lightly sprinkle with the citric lemon to taste.
Salicylates - Also garnish with chopped coriander and dried chilli.
Soy - Use cubed firm tofu instead of chicken.
The boy declared this dinner "Awesome!"