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10-minute vegetarian pad Thai

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Recipe may contain gluten, peanuts, tree nuts, fish and shellfish.

Packed with noodles, tofu and pre-prepared stir-fry vegies, this quick and easy dinner will be your new weeknight go-to.

13 Ingredients


  • 150g dried pad Thai noodles

  • 2 tbsp peanut oil

  • 300g pkt firm tofu

  • 60ml (1/4 cup) tamarind puree

  • 45g (1/4 cup, lightly packet) brown sugar

  • 2 tbsp fresh lime juice, plus wedges, to serve

  • 1 tbsp light soy sauce

  • 2 garlic cloves, chopped

  • 250g pkt simply stir-fry vegetable superfoods

  • 2 eggs, lightly whisked

  • Crushed peanuts, to serve

  • Bean sprouts, to serve

  • Fresh coriander sprigs, to serve

6 Method Steps


  • Step 1

    Place the noodles

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    (150g dried pad Thai noodles) in a heatproof bowl. Pour over boiling water from a jug. Set aside, stirring occasionally for 9 minutes to soak and soften.


  • Step 2

    Meanwhile, heat the oil (2 tbsp peanut oil) in a wok over high heat. Chop the tofu (300g pkt firm tofu). Add to the wok. Cook, stirring often, for 5 minutes or until golden.

  • Step 3

    While the tofu is cooking, combine the tamarind (60ml (1/4 cup) tamarind puree), sugar (45g (1/4 cup, lightly packet) brown sugar), lime juice (2 tbsp fresh lime juice, plus wedges, to serve) and soy sauce (1 tbsp light soy sauce) in a small jug. Stir to dissolve the sugar. Set aside.

  • Step 4

    Push the tofu to one side of the wok. Add the garlic (2 garlic cloves, chopped) to the empty space. Cook for 30 seconds. Add the vegetable stir-fry (250g pkt simply stir-fry vegetable superfoods). Toss to combine. Push the mixture to one side and add the eggs (2 eggs, lightly whisked). Stir fry for 1 minute or until combined.

  • Step 5

    Drain the noodles and add to the wok with the sauce. Cook for 1 minute to coat.

  • Step 6

    Serve with peanuts (Crushed peanuts, to serve), bean sprouts (Bean sprouts, to serve), coriander (Fresh coriander sprigs, to serve) and lime wedges.
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Image by Brett Stevens

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