Recipes › Lunch

• Lunch
• 25 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegetarian

Vegetable pad thai

Rice noodles with tofu, egg, bean sprouts, peanuts and lime.

Calories

711

Protein

36 g

Carbs

83 g

Fat

28 g

Per serving. Makes 2 servings.

Ingredients

• 150 g Rice noodles, dry
• 200 g Firm tofu
• 1 tbsp Vegetable oil
• 2 Garlic
• 2 Eggs
• 150 g Bean sprouts
• 3 Spring onion
• 2 tbsp Soy sauce
• 1 tbsp Brown sugar
• 2 tbsp Lime juice
• 30 g Peanuts
• 10 g Fresh coriander

Contains: Cereals containing gluten, Eggs, Peanuts, Soybeans. Always check the labels of what you buy.

Method

1. Put the noodles in a bowl, cover with boiling water and leave for 6 minutes. Drain and rinse.
2. Mix the soy sauce, brown sugar and lime juice. Pat the tofu dry and cut into cubes. Crush the garlic, slice the spring onions and chop the peanuts.
3. Heat the oil in a wok and fry the tofu over a medium-high heat for 5 minutes until golden. Add the garlic for 30 seconds.
4. Push everything to one side, add the beaten eggs and scramble.
5. Add the noodles and sauce and toss for 2 minutes. Add the bean sprouts and spring onions and toss briefly.
6. Serve topped with the peanuts and chopped coriander.

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