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Healthier Vegetarian Pad Thai

Created by ImPat on September 6, 2019

190 grams dried rice boodles ( stick noodles, dried medium, 1/2 a 375 gram packet specified)
1/4 cup lime juice
2 tablespoons oyster sauce (vegetarian)
2 teaspoons soy sauce
2 tablespoons palm sugar (grated)
1 large carrot
1 1/2 tablespoons oil (peanut oil)
600 grams tofu, firm (cut into 2cm cubes)
1 egg, lightly beaten

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.