Mike van de Elzen: Pad Thai with left-over veggies

Mike van de Elzen: Pad Thai with left-over veggies

Cook time: 20 minutes 

Prep time: 10 minutes 

Serves: 6 

2 chicken breast, poached & shredded  

Sauce  

1 Tbsp brown sugar  

3 Tbsp sweet chili sauce  

3 Tbsp soya sauce  

3 Tbsp peanut butter  

Chili (optional)  

1 egg, cracked into a cup  

1 onion, finely sliced  

4 cloves garlic, crushed  

2 Tbsp cooking oil  

200gm Flat noodles, soaked for 30 minutes  

1 cup mung bean sprouts  

1 Spring onion, diced  

1/4 cup roasted peanuts  

1 small bok choy  

Optional (These can all be at the end of the BB date)  

Limes  

Shredded carrots 

Finely chopped cauliflower  

Broccoli stems  

Shredded cabbage  

Mushrooms  

Blanched brussels sprouts 

Firstly, make up the sauce by heating in a small pot the brown sugar, sweet chili, soya and peanut butter. Add in the chili if you want it a bit hotter! Cook slightly until the brown sugar is dissolved. 

Heat a large pan or wok, over a high heat. Moving quickly, start by adding the cooking oil followed by the egg, using a fork scramble and move to the side. Add a touch more oil and then the onions and garlic and saute until tender.  

Add the drained rice noodles with a couple tbsp of the water and mix until well combined. Stir in the cooked chicken, sauce, egg, spring onion, Asian greens, and at this point any leftover veggies, and finally the beansprouts.  

Serve on plate with some sprinkled peanuts, extra spring onions and a slice of leftover lime if you have one.  

Enjoy!

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks EDB.

Speaker 2 (00:13):
Mike vander Elsen joins us now our residence chief.

Speaker 3 (00:15):
Good morning, Good morning.

Speaker 2 (00:17):
I was just saying, we've been talking a lot about
food waste over the last week. But if I'm right,
I fucking remember back to a few years when you
used to do your TV show, The Food Truck. You
were going on about food waste all the way back,
all the way back then, won't you.

Speaker 3 (00:34):
I know it's hard to believe that. Yeah it was
fifteen years ago. I know. Time Falizer, Ah, well doesn't
that And every time I'm in the supermarkets, I still
get hate. Is that truck gu?

Speaker 2 (00:47):
Is that truck guy?

Speaker 1 (00:50):
Oh?

Speaker 2 (00:51):
Dear food waste. It's so important to talk about because
it just makes a whole lot of sense. There's so
many positives out of thinking about food waste, from saving
money to you know, saving our landfills to.

Speaker 3 (01:08):
You know, it just goes on on on, and also
just the shared disappointment you get when you throw food out,
like it is literally money down the drain. So you know,
I'm on the farm, it's a bit different. You know,
We've got we can compost. We've got compost bins, we've
got gardens, we've got chickens, we've got dog Yeah, all
these things, all these things use up our scraps. But

(01:29):
at home, what can you do? You know, it's it's
actually avoiding it from going into the bin in the
first place, even needing for it to go into the bin. So, yeah,
I have a shopping this. That was a big thing
we always told on Eat Wealth, let's have a shopping
this big items. I'm a fan of Costco and I
go there for the cheeses. The cheeses are amazing. But

(01:50):
when you buy mintal, if you buy meat or chicken
or anything like that, it always comes in very large,
large containers. So break them down as soon as you're
getting them home. Wrap items in the fridge and containers,
you know, don't leave them open. Plan your meals ahead
right Monday, we're having this, Tuesday, we having that Wednesday,
we're going out Thursday. We'll find get to know some
good use up ingredient recipes. So this pad tie will

(02:13):
be one. Fried rice would be another for tatars soup,
stir fried vegetables, casseroles, meat pies, cottage pies, they're all
good things to use up vegetables because you use that
based recipe and you add in what's about to go.
Blanch and freeze any vegetables. You know, if you've got
something that's just coming towards the end, blanched them, package

(02:35):
them down, freeze them. Then all you need to do
is basically pull them out and drop them into the
sturfoil whatever you're doing. And don't be afraid to buy
a frozen why do you blanch them?

Speaker 2 (02:43):
What kind of.

Speaker 3 (02:45):
Broccoli, spinach, cauliflower, anything like that, because if you buy
frozen vegetables, they've been blanched, they've gone through a blanching process,
and so they're literally partially cooked or very much near
being cooked. All you need to do is basically drop
them in, heat them up, and the good to go. Right.

Speaker 2 (03:04):
So the idea being that if it's just a little
bit past the state, by doing that, you're just keeping it.

Speaker 3 (03:10):
You pro yeah, where you prolong the life of it. Right. Yeah,
If you've got broccoli that's very limple characters that are
very long, you could chop them all up, drop them
into boiling salted water literally for ten seconds, pull them out,
put them into ice water that stops them from overcooking,
and then you just drain them and package them up
and that's all frozen vegetables are. They'll just blanch them.

(03:30):
So if you've got venches that are going towards the end,
do that and then put them into like little individual
SnapLock bags if you want. And then when you're doing
a stirf or are we doing something that requires vegetables,
just open up a little bag and then it goes.

Speaker 2 (03:44):
The planning.

Speaker 3 (03:44):
The planning.

Speaker 2 (03:45):
The meals are heat is really important. That's something that
we're doing at the moment. But we've got we're sort
of almost a family of adults right now, and everybody's
out for work on different nights and things like that,
and that gets really frustrating. I'm sort of like, okay,
how many home tonight right, it's a meal for two?
How many home to night meal for four? How many
home tonight three? One's dropping off. It's I mean, it's
great when you cook something that you can take for
lunch the.

Speaker 3 (04:05):
Next day, Vegetables, things like that, roast.

Speaker 2 (04:08):
Veg Yeah, yeah, no, definitely definitely, Look, thanks so much, Mike.
We're going to put Mike's pad tie with the leftover
vegs up on our website. You can also find it
a good from scratch dot cot On and Zed a
wonderful way to use up those left over veggies, and
as Mike said, you can also do fried rice and
for tatas and stir fries and things as well, and
you'll probably be able to find those recipes on his

(04:28):
website too.

Speaker 1 (04:30):
For more from the Sunday session with Francesca Rudkin, listen
live to News Talks It'd be from nine am Sunday,
or follow the podcast on iHeartRadio