Vegetarian Pad Thai
Lots of fresh vegetables and delicious flavours in this easy weeknight dinner.
Servings 4 people
- 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)
- 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
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.
Whole foods: 67%
1 serve of this recipe provides:
- 1 serve carbohydrate
- 1 serve of protein
- 1¼ serve fat
- 2½ serve vegetables
Calories: 356kcal | Carbohydrates: 31.3g | Protein: 15.4g | Fat: 17.8g | Saturated Fat: 3.6g | Sodium: 1100mg | Fiber: 5.6g | Sugar: 11.8g