Veggie Pad Thai

February 1, 2022

A hearty pad thai to keep you satisfied till supper!

INGREDIENTS

  • 200 grams dried rice noodles cup peanut oil
  • 1⁄4 cup boiling water
  • 1⁄2 cup brown sugar
  • 1 Tbsp. tamarind paste 1⁄4 cup lime juice
  • 1/2 cup soy sauce
  • 400 grams packaged stir-fry vegetable mix
  • 3 eggs, lightly beaten
  • 2 garlic cloves, minced
  • 4 spring onions, thinly sliced on the diagonal
  • 100 grams roasted unsalted peanuts, roughly chopped
  • 25 grams store bought crispy onions 150 grams bean sprouts
  • Handful coriander leaves 1 lime, halved

METHOD

PLACE noodles in a large heatproof bowl and cover with boiling water. Stand for 15 minutes or until just tender. Drain noodles, toss with 2 teaspoons of the oil and cover with cling film to prevent them from drying out.

STIR together the boiling water, sugar, tamarind, lime juice and soy sauce in a small bowl until the sugar is dissolved.

HEAT a wok over high heat with 1 tablespoon of the oil. Add vegetable mix and stir-fry for 2 minutes or until tender. Remove from the wok.

ADD the eggs to the wok, swirling to coat the base and sides. Cook the eggs for 1 minute or until just set. Transfer to a board and coarsely chop.

HEAT the remaining oil in the wok and stir-fry the garlic for 1 minute until fragrant. Return vegetables to the wok with the noodles, sauce mixture and three-quarters of the green onion. Stir-fry until noodles are heated through. Stir through the chopped egg and remove from the heat.

SPRINKLE over half the peanuts and half the shallots; toss to combine.

SERVE noodles topped with bean sprouts, coriander and remaining peanuts, green onion and shallots. Accompany with lime halves.

HANDS-ON TIME 25min | TOTAL TIME 40 min | SERVES 6 | VEGETARIAN

ALSO SEE SFOUF LOAF WITH LEMON COCONUT TOPPING

Sfouf loaf with lemon coconut topping

 

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