Parsnips are still well in season and this is a great way to substitute noodles with a vegetable. The parsnip ribbons are of such a similar texture, we promise that you’ll hardly notice the change! All you need is a peeler, parsnips and the usual Pad Thai ingredients and you’re set!
Ingredients (serves 2)
- 2 large parsnips
- 2 handfuls of bean sprouts (any other stir fry veg can be added too)
- 50g peanuts (crushed)
- 1 red chilli (sliced thin)
- 2 spring onions (sliced)
- Add chicken or prawns (optional)
For the sauce;
- 1 heaped tsp tamarind paste
- 1 clove garlic (sliced thin)
- 2 tsp fish sauce
- 1 tsp light brown sugar
- Top and tail the parsnips and peel the first layer off with the peeler and discard. Now cut length way ribbons using the peeler, turning after each motion to keep them equal in width.
- Boil water in a saucepan and add the ribbons for about 30 seconds and then remove from the water. This creates a lovely noodle like texture.
- Get the wok hot and add about a tbsp of oil. Fry the garlic a little but be careful not to burn. Quickly add the tamarind paste, fish sauce and sugar. Give it a little stir for a minute to heat through (you may want to add a splash of water to loosen it). Pour into to a bowl for later.
- Wipe the pan clean and chuck in your bean sprouts plus any other veg you may have chosen. Keep the wok high and stir for a 2-3 minutes to create that lovely stir fry flavour. Then add the chilli, spring onion and parsnip ribbons and mix in well.
- Add the sauce you cooked earlier, coating everything for a minute or two and then throw in the peanuts.