IMG_5634

Print Recipe
0 from 0 votes

Vegetarian Pad Thai

Lots of fresh vegetables and delicious flavours in this easy weeknight dinner.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Vegetarian
Keyword: noodles
Servings: 4 people
Calories: 356kcal

Ingredients

  • 200 g noodles, pad thai dry
  • 2 carrot finely sliced
  • 1 capsicum, red finely sliced
  • 1 zucchini finely sliced
  • 2 cup bean sprouts
  • 4 shallot including green, finely chopped
  • 8 egg lightly beaten
  • 1 tbsp oil, peanut
  • ½ bunch coriander, fresh finely chopped
  • 80 g peanuts, raw (½ cup)

Sauce

  • 1 clove garlic crushed
  • 1 lime juiced
  • 2 tbsp fish sauce
  • 2 tbsp stock, vegetable
  • 1 tbsp soy sauce
  • 2 tbsp sugar, brown
  • 2 tbsp vinegar, white
  • 1 tsp chili flakes, dried can also use sambal oelek or sriracha

Instructions

  • In bottle or jar, combine all sauce ingredients and shake well. Set aside.
  • Finely slice or peel carrots, capsicum and zucchini or use a vegetable spiralizer to make them into noodle thickness.
  • Place noodles is a large heat proof bowl, cover with boiling water for 5-10 minutes or until they are soft and white.
  • Meanwhile, heat half of the peanut oil in a large pan and fry eggs. Set aside.
  • Heat the remaining peanut oil and stir fry carrot, capsicum, zucchini and bean sprouts for 1-2 minutes.
  • Drain noodles and add them to the pan. Add the sauce, egg and shallots. Stir through until noodles are coated.
  • Sprinkle with coriander and peanuts to serve.

Notes

Whole foods: 67%
1 serve of this recipe provides: 
  • 1 serve carbohydrate 
  • 1 serve of protein 
  • 1¼ serve fat
  • 2½ serve vegetables 

Nutrition

Calories: 356kcal | Carbohydrates: 31.3g | Protein: 15.4g | Fat: 17.8g | Saturated Fat: 3.6g | Sodium: 1100mg | Fiber: 5.6g | Sugar: 11.8g