Vegetable Pad Thai
- Prep: 5 minutes
- Cook: 12 minutes
- Serves: 4
Great sprinkled with roasted peanuts and fresh coriander leaves with extra lime to serve.
INGREDIENTS
- 200g folded rice noodles
- 1 tbsp toasted sesame oil
- 300g pack vegetable stir fry
- 2 cloves garlic, crushed
- 150g beansprouts
- ½ tsp LoSalt
- 2 tsp tamarind paste
- 1 tsp reduced salt light soy sauce
- 2 medium eggs, beaten
- Juice 1 lime
METHOD
- Cook the noodles according to pack instructions, drain.
- Meanwhile, heat the oil in a wok or large frying pan and add the vegetable stir fry and garlic, fry for 3 minutes then add the beansprouts and fry for a further 1 minute.
- Stir in the LoSalt, tamarind and soy and push a little of the mixture to the centre of the pan, add the egg into the space and cook until lightly scrambled then stir all together with the noodles, heat for 1-2 minutes to warm through.
- Squeeze over the lime to serve.