Wipe the wok and add a tablespoon of oil. When hot, add the shallots and chillies and stir-fry for 1 minute. Add the squid rings and stir-fry for 1–2 minutes. Keep the wok on the heat, add the ...
reduced sodium soy sauce, Natural Peanut-butter, sesame seed oil, Sriracha (less if you don’t like a lot of spice), Vegetable broth, Pure maple syrup (optional), Celery, Broccoli, Red cabbage, Frozen ...
Pad Thai is a crowd favourite and less intimidating than one might think to make; this recipe literally takes minutes to make, so much so that Rachael makes the recipe twice with shrimp and chicken.