Quorn Pad Thai Recipe

I've always been either vegan or vegetarian and I've never found it limiting when it comes to food, there's loads of tasty meals you can make with veg or meat substitutes that are healthy and save the lives of animals.  This recipe comes from the Quorn Cookbook, I love it so much that I had to share it. It's easy to make and tastes delicious. 

You'll need:

Chop everything and beat the eggs before cooking. 

• 300g Quorn chicken pieces
• 260g rice noodles
• 3 tbsp vegetable oil
• 1 red onion, thinly sliced into half moon shapes
• 3 garlic cloves, finely chopped
• 3 red chillies, deseeded and finely chopped
• 4 tbsp light soy sauce
• 1 lime (juice only)
• 2 free range eggs, beaten

For garnish: 4 spring onions, finely chopped; a handful of coriander; 75g dry roasted peanuts, finely chopped (I use a food processor)

Step 1 Prepare all your ingredients (as shown in the picture) because this recipe is very quick once cooking starts.

Step 2 Cook your rice noodles according to the packet instructions, rinse under cold water and toss a tbsp of the oil. Skip this step if like me you're using ready-to-wok noodles.

Step 3 On a high heat, add the rest of the oil to a wok and stir fry the Quorn pieces for 3-4 minutes. Add the red onion and and cook for a further 3 minutes. Then add the garlic and chili for 1-2 minutes more.

Step 4 Add the soy sauce and lime juice and stir well. Add the noodles and toss for 1-2 minutes.

Step 5 Pour the beaten eggs slowly and evenly over the wok and allow to set for about a minute. Stir briefly until the egg is cooked. Add half the garnish and stir through.

Step 6 Serve with the rest of the garnish sprinkled over the top.

This recipe serves 4 and will keep in the fridge for 2-3 days.

P.S. How could I improve my blog? Any feedback would be appreciated :)