Vege pad Thai
Add a splash of colour to your life with this vibrant vege pad Thai recipe. It's healthy, full of delicious Thai flavours and only takes 40 minutes to cook, so you'd best believe you're on to a winner.
- 200 g dried rice noodles
- 1/3 cup peanut oil
- 1/4 cup boiling water
- 1/2 cup brown sugar
- 1 tbsp tamarind purée
- 1/4 cup lime juice
- 1/3 cup gluten-free tamari
- 400 g stir-fry vegetable mix
- 3 eggs, lightly beaten
- 2 cloves garlic, crushed
- 4 spring onions, thinly sliced diagonally
- 2/3 cup roasted unsalted peanuts, coarsely chopped
- 1/3 cup fried asian shallots
- 150 g bean sprouts
- 1/2 cup loosely packed coriander leaves
- 1 lime, halved
- Place noodles in a large heatproof bowl; cover with boiling water. Stand for 15 minutes or until just tender. Drain noodles, toss with 2 teaspoons of the oil; cover with plastic wrap to prevent drying out.
- Stir the ¼ boiling water, sugar, tamarind, juice and tamari in a bowl until sugar dissolves. Set aside.
- Heat a wok over high heat; add 1 tablespoon of the remaining oil. Add vegetable mix; stir-fry for 4 minutes or until vegetables are tender; remove from wok.
- Add egg to wok; swirl to coat base and side. Cook egg for 1 minute or until just set. Transfer to a board; chop.
- Heat remaining oil and garlic in wok; stir-fry for 1 minute or until fragrant. Return vegetables to wok with noodles, tamari sauce mixture and three-quarters of the spring onions. Stir-fry for 2 minutes or until noodles are heated. Stir in chopped egg.
- Remove from heat. Sprinkle over half the peanuts and half the shallots; toss to combine.
- Plate up noodles topped with bean sprouts, coriander and the remaining chopped peanuts, sliced spring onion and fried shallots. Serve with lime halves.