Vegetarian Pad Thai© This vegetarian Pad Thai is a nutritious, restaurant quality dish that’s sure to impress family and friends. This fragrant meal will fill your kitchen with the tantalising aromas of fresh ingredients and spices. Main Print this recipe Details Serves: Serves 4Number of ingredients: 19 IngredientsTo prep: 5 Minutes PrepTo cook: 10 Minutes CookDifficulty: Difficulty Nutrition per servingEnergy : 1650kJProtein: 16gFat (total) : 12g- Saturated Fat: 2gCarbohydrate (total): 40gFibre: 6gSodium: 430mg Ingredients 200g dried rice stick noodles 3 cloves garlic, peeled and chopped 2 birds eye chilies, deseeded and chopped (optional) 3 coriander roots, roughly chopped 2 teaspoons peanut oil 2 eggs, lightly beaten 1 red onion, finely sliced 1 tablespoon tamarind concentrate 2 teaspoons brown sugar 125g tofu, cut into 2cm pieces 1/4 cup roasted, unsalted peanuts, chopped 3 cups bean sprouts 6 shallots (green onions) finely sliced 2 tablespoons reduced salt soy sauce 1 tablespoon lime juice 1 lebanese cucumber, cut into matchsticks 2 tablespoons coriander leaves, whole 1 tablespoon mint leaves, whole Lime wedges to serve Method Place noodles in a large heatproof bowl, cover with boiling water; stand until just tender, drain. Using a mortar and pestle, or small food processor, crush garlic, chilies and coriander to a paste. Heat 2 teaspoons of the oil in a wok or large frying pan. Pour egg into wok; cook over medium heat, tilting pan, until almost set. Remove omelette from wok; roll tightly, slice thinly. Lightly fry tofu in batches in wok and place to side. Heat remaining oil in wok or frying pan, stir-fry onion until soft but not coloured, add paste, tamarind concentrate, brown sugar, lime juice and tofu. Stir fry for 2 minutes or until fragrant. Add half the nuts, sprouts and shallots; stir fry until sprouts are just wilted. Add noodles, sauce and juice; stir-fry until hot. Remove from heat; sprinkle with omelette, cucumber, coriander, mint and remaining nuts, sprouts and shallots over Pad Thai. Serve with lime wedges.
