Vegetarian pad thai
Prep
20 min
Cook
25 min
Serves
4
Skill
Vegetarian
Prep
20 min
Cook
25 min
Serves
4
Skill
Ingredients
- 200g dried rice stick noodles
- 3 cloves garlic, peeled and chopped
- 2 birds eye chilies, deseeded and chopped (optional)
- 3 coriander roots, roughly chopped
- 2 tsp peanut oil
- 2 eggs, lightly beaten
- 1 red onion, finely sliced
- 1 tbs tamarind concentrate
- 2 tsp brown sugar
- 125g tofu, cut into 2cm pieces
- ¼ cup roasted unsalted peanuts, chopped
- 3 cups bean sprouts
- 6 shallots, finely sliced
- 2 tbs soy sauce, reduced salt
- 1 tbs lime juice
- 1 lebanese cucumber, cut into matchsticks
- 2 tbs coriander leaves, whole
- 1 tbs mint leaves, whole
- lime wedges to serve
Nutrition per serving
1600 kJ
energy kj
15 g
protein
2 g
saturated fat
6.4 g
dietary fibre
50 g
carbohydrate
12 g
sugars
413 mg
sodium
Method
- Place noodles in a large heatproof bowl, cover with boiling water. Stand until just tender, drain.
- Use a mortar and pestle or small food processor to crush garlic, chillies and coriander to a paste.
- Heat 2 tsp of the oil in a wok or large frying pan. Pour egg into wok and cook over medium heat, tilting pan, until almost set. Remove omelette from wok, roll tightly and slice thinly. Lightly fry tofu in batches in wok and place to side.
- Heat remaining oil in wok or frying pan, stir-fry onion until soft but not coloured, add paste, tamarind concentrate, brown sugar, lime juice and tofu. Stir-fry for 2 minutes or until fragrant.
- Add half the nuts, sprouts and shallots, stir-fry until sprouts are just wilted.
- Add noodles, soy sauce and lime juice; stir-fry until hot. Remove from heat; sprinkle omelette, cucumber, coriander, mint and remaining nuts, sprouts and shallots over pad Thai. Serve with lime wedges
- 200g dried rice stick noodles
- 3 cloves garlic, peeled and chopped
- 2 birds eye chilies, deseeded and chopped (optional)
- 3 coriander roots, roughly chopped
- 2 tsp peanut oil
- 2 eggs, lightly beaten
- 1 red onion, finely sliced
- 1 tbs tamarind concentrate
- 2 tsp brown sugar
- 125g tofu, cut into 2cm pieces
- ¼ cup roasted unsalted peanuts, chopped
- 3 cups bean sprouts
- 6 shallots, finely sliced
- 2 tbs soy sauce, reduced salt
- 1 tbs lime juice
- 1 lebanese cucumber, cut into matchsticks
- 2 tbs coriander leaves, whole
- 1 tbs mint leaves, whole
- lime wedges to serve
Nutrition per serving
1600 kJ
energy kj
15 g
protein
2 g
saturated fat
6.4 g
dietary fibre
50 g
carbohydrate
12 g
sugars
413 mg
sodium
- Place noodles in a large heatproof bowl, cover with boiling water. Stand until just tender, drain.
- Use a mortar and pestle or small food processor to crush garlic, chillies and coriander to a paste.
- Heat 2 tsp of the oil in a wok or large frying pan. Pour egg into wok and cook over medium heat, tilting pan, until almost set. Remove omelette from wok, roll tightly and slice thinly. Lightly fry tofu in batches in wok and place to side.
- Heat remaining oil in wok or frying pan, stir-fry onion until soft but not coloured, add paste, tamarind concentrate, brown sugar, lime juice and tofu. Stir-fry for 2 minutes or until fragrant.
- Add half the nuts, sprouts and shallots, stir-fry until sprouts are just wilted.
- Add noodles, soy sauce and lime juice; stir-fry until hot. Remove from heat; sprinkle omelette, cucumber, coriander, mint and remaining nuts, sprouts and shallots over pad Thai. Serve with lime wedges