10-minute vegetarian pad Thai
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When it comes to Asian cuisine, Thai food is a favourite among many (including me). And one of the most popular dishes is Pad Thai - a stir-fried noodle dish. I’ve been obsessed with it since I first tried it. It boasts a unique combination of sweet, salty, sour and spicy flavours. Traditionally, Pad Thai is made with rice noodles and meat. However, this 10-minute vegetarian version is just as tasty and much easier to make.
Ingredients:
150g dried Pad Thai noodles
2 tbsp peanut oil
300g packet of firm tofu, chopped into cubes
60ml tamarind puree
45g brown sugar
2 tbsp fresh lime juice
1 tbsp light soy sauce
2 garlic cloves, chopped
250g packet Woolworths’ simply stir-fry vegetable superfoods or any stir-fry mix
2 eggs, lightly whisked
Crushed peanuts to serve
Bean sprouts to serve
Fresh coriander sprigs to serve
Instructions:
1. Soak the Pad Thai noodles in boiling water for 9 minutes or until softened. Drain and set aside.
2. In a wok, heat the oil over high heat. Add the tofu and cook for 5 minutes or until golden.
3. While the tofu is cooking, mix the tamarind puree, sugar, lime juice, and soy sauce in a small jug. Stir to dissolve sugar. Set aside.
4. Push the tofu to one side of the wok and add the garlic to the space. Cook for 30 seconds. Add the stir-fry vegetable mix and toss to combine. Push the mixture to one side and add the eggs. Stir fry for 1 minute or until combined.
5. Drain the noodles and add them to the wok along with the sauce. Cook for 1 minute or until the noodles are coated.
6. Serve with crushed peanuts, bean sprouts, coriander, and lime wedges.
There are a few ways to make this 10-minute vegetarian Pad Thai dish extra special:
-Add some chilli flakes for a spicy kick.
-Add a tablespoon of honey to the sauce or sprinkle some chopped pineapple or mango on top before serving for added sweetness.
-You can always experiment with the vegetables you use. Try with some broccoli, carrots, or even some colourful capsicums.
Remember that Pad Thai is a versatile dish; you can always adjust the ingredients to your taste. Feel free to experiment and make it your own unique version!
Ingredients:
150g dried Pad Thai noodles
2 tbsp peanut oil
300g packet of firm tofu, chopped into cubes
60ml tamarind puree
45g brown sugar
2 tbsp fresh lime juice
1 tbsp light soy sauce
2 garlic cloves, chopped
250g packet Woolworths’ simply stir-fry vegetable superfoods or any stir-fry mix
2 eggs, lightly whisked
Crushed peanuts to serve
Bean sprouts to serve
Fresh coriander sprigs to serve
Instructions:
1. Soak the Pad Thai noodles in boiling water for 9 minutes or until softened. Drain and set aside.
2. In a wok, heat the oil over high heat. Add the tofu and cook for 5 minutes or until golden.
3. While the tofu is cooking, mix the tamarind puree, sugar, lime juice, and soy sauce in a small jug. Stir to dissolve sugar. Set aside.
4. Push the tofu to one side of the wok and add the garlic to the space. Cook for 30 seconds. Add the stir-fry vegetable mix and toss to combine. Push the mixture to one side and add the eggs. Stir fry for 1 minute or until combined.
5. Drain the noodles and add them to the wok along with the sauce. Cook for 1 minute or until the noodles are coated.
6. Serve with crushed peanuts, bean sprouts, coriander, and lime wedges.
There are a few ways to make this 10-minute vegetarian Pad Thai dish extra special:
-Add some chilli flakes for a spicy kick.
-Add a tablespoon of honey to the sauce or sprinkle some chopped pineapple or mango on top before serving for added sweetness.
-You can always experiment with the vegetables you use. Try with some broccoli, carrots, or even some colourful capsicums.
Remember that Pad Thai is a versatile dish; you can always adjust the ingredients to your taste. Feel free to experiment and make it your own unique version!
