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Vegetarian Pad Thai

IMG_5634Vegetarian Pad Thai

Vegetarian Pad Thai (118 downloads)

Ingredients (serves 4)

  • 200g pad thai noodles
  • 2 carrots, finely sliced
  • 1 red capsicum, finely sliced
  • 1 zucchini, finely sliced
  • 2 cups bean sprouts
  • 4 shallots including green, finely chopped
  • 8 eggs, lightly beaten
  • 1 Tbsp. peanut oil
  • ½ bunch of coriander, finely chopped
  • ½ cup peanuts

Sauce

  • 1 clove garlic, crushed
  • 1 lime, juiced
  • 2 Tbsp. fish sauce
  • 2 Tbsp. vegetable stock
  • 1 Tbsp. soy sauce
  • 2 Tbsp. brown sugar
  • 2 Tbsp. white vinegar
  • 1 tsp chili flakes, sambal oelek or sriracha

Method

  • In bottle or jar, combine all sauce ingredients and shake well. Set aside.
  • Finely slice or peel carrots, capsicum and zucchini or use a vegetable spiralizer to make them into noodle thickness.
  • Place noodles is a large heat proof bowl, cover with boiling water for 5-10 minutes or until they are soft and white.
  • Meanwhile, heat half of the peanut oil in a large pan and fry eggs. Set aside.
  • Heat the remaining peanut oil and stir fry carrot, capsicum, zucchini and bean sprouts for 1-2 minutes.
  • Drain noodles and add them to the pan. Add the sauce, egg and shallots. Stir through until noodles are coated.
  • Sprinkle with coriander and peanuts and serve.

Nutritional Information

  • Energy  1496kJ (356 calories)
  • Protein: 15.4g
  • Carbohydrates: 31.3g ( 11.8g sugars)
  • Fat 17.8g (3.6g saturated fat)
  • Fibre: 5.6g
  • Sodium 1100mg

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