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Veggie pad Thai
0 Likes
Total Time:
30 minutes
Ingredients:
  • 150 g rice noodles
  • sesame oil
  • 20 g unsalted peanuts
  • 2 cloves of garlic
  • 80 g silken tofu
  • low-salt soy sauce
  • 2 teaspoons tamarind paste
  • 2 teaspoons sweet chilli sauce
  • 1 shallot
  • 320 g crunchy veg such as asparagus, purple sprouting broccoli, pak choi, baby corn
  • 80 g beansprouts
  • 2 large free-range eggs
  • olive oil
  • dried chilli flakes
  • ½ a cos lettuce
  • ½ a mixed bunch of fresh basil, mint and coriander (15g)
Instructions:
  • Prepare noodles following the packet instructions, then drain and rinse with cold water. Toss with 1 teaspoon of sesame oil. Toast peanuts in a non-stick pan until golden, crush into fine pieces, and transfer to a bowl. Smash garlic with tofu, mix in 1 teaspoon sesame oil, 1 tablespoon soy sauce, tamarind paste, and chili sauce. Add half the lime juice. Slice shallot and cook in the pan. Prepare and cook veggies until charred. Add noodles, sauce, beansprouts, water, and cook for 1 minute. Divide into bowls. Cook eggs in olive oil, sprinkle with chili flakes. Arrange lettuce leaves in bowls, place eggs on top, garnish with herbs and peanuts. Serve with lime wedges, extra soy sauce on the side.

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