10-Minute Vegetarian Pad Thai

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (459 g)
  • Calories 750.7
  • Total Fat - 22.9 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 452 mg
  • Sodium - 584.2 mg
  • Total Carbohydrate - 106.6 g
  • Dietary Fiber - 4.1 g
  • Sugars - 17 g
  • Protein - 31.8 g
  • Calcium - 380.8 mg
  • Iron - 9.4 mg
  • Vitamin C - 38 mg
  • Thiamin - 0.8 mg

Step 1

Place the noodles in a heatproof bowl and pour over boiling water from a jug and set aside, stirring occasionally for 9 minutes to soak and soften.

Step 2

Meanwhile, heat the oil in a wok over high heat, chop the tofu and add to the wok and cook, stirring often, for 5 minutes or until golden.

Step 3

While the tofu is cooking, combine the tamarind, sugar, lime juice and soy sauce in a small jug and stir to dissolve the sugar and then set aside.

Step 4

Push the tofu to one side of the wok and add the garlic to the empty space and cook for 30 seconds and then add the vegetable stir-fry and toss to combine and now push the mixture to one side and add the eggs and stir fry for 1 minute or until combined.

Step 5

Drain the noodles and add to the wok with the sauce and cook for 1 minute to coat.

Step 6

Serve with peanuts, beans sprouts, coriander and lime wedges.

Tips & Variations


No special items needed.