Vegetarian Pad Thai

Prep: 20 mins

Cook: 20 mins

A traditional dish loved the world over, Pad Thai is Thailand’s signature recipe.

450g dried rice noodles

2 tbsp vegetable oil

4 eggs, beaten

2 tbsp groundnut oil

385g peanut butter

75ml water

75ml soy sauce

250ml milk

275g dark brown soft sugar

75ml lemon juice

2 tbsp garlic granules

1 tbsp paprika

Cayenne pepper to taste

450g beansprouts

110g grated carrots

4 tbsp chopped spring onions

75g chopped, unsalted dry-roasted peanuts

1 lime, cut into wedges

Cover the rice noodles in a large bowl of hot water for 1 hour.

In a large frying pan or wok, pour ½ tablespoon of oil and add the eggs.

Scramble into medium-sized pieces then transfer to plate.

In a saucepan, mix together the groundnut oil, peanut butter, water, soy sauce, milk, dark brown soft sugar and lemon juice.

Season with garlic granules and paprika.

Heat through stirring, until sauce is smooth.

Season liberally with cayenne pepper.

Drain the noodles.

Heat the remaining 1 ½ tablespoons of vegetable oil in a large frying pan or wok.

Cook the noodles stirring constantly, until they are tender, about 2 minutes.

Stir in peanut sauce, sprouts, carrots, spring onions, peanuts and the scrambled eggs.

Continue to cook over low heat until the vegetables are crisp-tender, about 5 minutes.

Serve directly, with lime wedges.

Serves
8

Preparation Time
20 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Eggs, Pasta & Noodles, Vegetables, Oil, Chilli, Nuts, Garlic

Recipe Type
Dinner, Entertaining, Pasta/Noodles, Vegetarian

Cuisine
Asian

Special Info
Vegetarian

Level of Difficulty
Easy

Vegetarian Pad Thai

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