10-Minute Vegetarian Pad Thai
Recipe: #36636
March 17, 2021
Categories: Tofu/Soy, Eggs, Peanut Thai, Wok/Stir-Fry, Vegetarian, Vegetarian Dinner, more
"From our weekday newspaper The West Australian."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
