Whip up dinner in a flash with this tasty vegetarian pad Thai.
Ingredients
- 250g rice stick noodles
- 2 tablespoons Rice Bran Oil
- 2 eggs, lightly beaten
- 1/3 cup vegetarian pad Thai paste
- 250g firm tofu, diced
- 3 green onions, trimmed, finely sliced
- 100g beansprouts, trimmed
- 2 tablespoons chopped peanuts (optional)
- lime wedges, to serve
Method
- Step 1Place noodles in a heatproof bowl. Cover with hot water. Stand for 10 minutes or until just tender. Drain. Set aside.
- Step 2Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add egg and swirl to coat. Cook for 2 minutes or until egg is set. Remove to a plate. Roll up and roughly chop.
- Step 3Heat remaining oil in pan. Add paste and tofu. Cook, stirring, for 1 minute or until aromatic. Add noodles. Cook, stirring, for 1 minute or until noodles are warmed through. Remove from heat.
- Step 4Divide noodle mixture between bowls. Top with onions, beansprouts and egg. Sprinkle with peanuts, if desired. Serve with lime wedges.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1590 kj
Energy
21g
Fat Total
3g
Saturated Fat
7g
Fibre
16g
Protein
109mg
Cholesterol
494.6mg
Sodium
2g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
Tip: For a non-vegetarian pad Thai, you could replace the tofu with chicken, pork or prawns in step 3.
- Author: Michelle Lucia
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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