Healthier Vegetarian Pad Thai
Recipe: #33268
September 06, 2019
Categories: Eggs, Carrot, Onions, Wok/Stir-Fry, Diabetic, Vegetarian, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE - for vegan version omit egg."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (431.1 g)
- Calories 693.9
- Total Fat - 52.2 g
- Saturated Fat - 7.8 g
- Cholesterol - 249.6 mg
- Sodium - 737.3 mg
- Total Carbohydrate - 30.6 g
- Dietary Fiber - 6.6 g
- Sugars - 11.2 g
- Protein - 34.8 g
- Calcium - 632.6 mg
- Iron - 11.4 mg
- Vitamin C - 13 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Place noodles in a large heatproof bowl and cover with boiling water and then let stand for 8 to 10 minutes or until just tender. Using a fork, separate noodles and then drain.
Step 2
Place lime juice, oyster sauce, soy sauce and sugar in a bowl and stir until sugar dissolves.
Step 3
Using a vegetable peeler, peel long thin strips from carrot.
Step 4
Heat a wok over medium-high heat and add 2 teaspoons oil and swirl to coat.
Step 5
Stir-fry tofu, in 2 batches, for 2 to 3 minutes or until golden and then transfer to paper towel to drain.
Step 6
Add 2 teaspoons oil to wok and add egg and swirl to cover base of wok and cook for 1 minute or until just set and transfer to a board and then thickly slice.
Step 7
Add remaining oil to wok and add onion and stir-fry for 2 minutes or until onion softens and then add garlic and stir-fry for 30 seconds or until fragrant and next add beans and broccolini and stir-fry for 2 minutes, next add carrot, noodles, tofu, egg and sauce mixture and stir-fry for 2 minutes or until heated through and then add bean sprouts and toss to combine, sprinkle with sesame seeds and chilli and serve with lime wedges.
Tips
No special items needed.
0 Reviews
You'll Also Love
