Whip up dinner in a flash with this tasty vegetarian pad Thai.
1590 kj Energy
21g Fat Total
3g Saturated Fat
2g Carbs (sugar)
28g Carbs (total)
Vegetarian pad ThaiPrint Recipe
- 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
Place noodles in a heatproof bowl. Cover with hot water. Stand for 10 minutes or until just tender. Drain. Set aside.
Heat 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.
Heat 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.
Divide noodle mixture between bowls. Top with onions, beansprouts and egg. Sprinkle with peanuts, if desired. Serve with lime wedges.
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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