Vegetarian Pad Thai
| Recipe By: | Maranda Engelbrecht |
| Serves: | 6 |
| Cooking Time: | 15 minutes |
| Cook's Tips: | Baby vegetables may include beetroot, turnips, rainbow carrots, tatsoi, broccoli, sugar snap peas, aubergine, baby cabbage, exotic mushrooms and baby marrows |
| Serving Suggestion: | 6 |
| Prep Time: | 15 minutes |
Ingredients
- 200 g Pad Thai noodles
- 5 garlic cloves, finely chopped
- 15 ml piece ginger, grated
- 2 thai chillies, chopped
- 90 ml vegetable oil
- 100 g cubed tofu
- 1 free range egg, lightly beaten
- baby vegetables
- 100 g roasted peanuts
- 2 cups bean sprouts
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 45 ml fresh coriander, leaves picked from stalks
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
1. Place noodles in boiling water, drain and keep on the side.
2. Add a little vegetable oil to prevent them from sticking. Add a drizzle of oil to the wok and fry garlic, ginger and chilli.
3. Add Tofu and brown on both sides. Remove and keep warm. Brush pan with a little oil, whisk egg and pour into warm pan with a small scatter of coriander.
4. Turn over and cook until omelette is just set. Roll up and keep warm. Add another splash of oil and stir-fry vegetables one at
a time.
5. Once all the vegetables are done, put noodles, soy sauce and lime juice into a serving dish. Scatter with bean sprouts and roasted peanuts.
6. Add vegetables and omelette slices and drizzle with a little extra soy sauce to taste.