This vegetarian version of Pad Thai is far healthier (and tastier!) then any restaurant version. Recipe courtesy of Sanitarium.
Place noodles in a large heatproof bowl, cover with boiling water; stand until just tender, drain.
Using a mortar and pestle, or small food processor, crush garlic, chilies and coriander to a paste.
Heat 2 teaspoons of the oil in a wok or large frying pan. Pour egg into wok; cook over medium heat, tilting pan, until almost set. Remove omelette from wok; roll tightly, slice thinly. Lightly fry tofu in batches in wok and place to side.
Heat remaining oil in wok or frying pan, stir-fry onion until soft but not coloured, add paste, tamarind concentrate, brown sugar, lime juice and tofu. Stir fry for 2 minutes or until fragrant.
Add half the nuts, sprouts and shallots; stir fry until sprouts are just wilted.
Add noodles, sauce and juice; stir-fry until hot.
Remove from heat; sprinkle with omelette, cucumber, coriander, mint and remaining nuts, sprouts and shallots over Pad Thai.
Serve with lime wedges.
Makes 4 servings
| Prep Time: | 20 mins |
| Cooking Time: | 25 mins |
| Ready in: | 45 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1564 kj |
| Calories | 374 kcal |
| Fat | 11 g |
| Saturated Fat | 2 g |
| Total Carbohydrate | 50 g |
| Total Protein | 15 g |
| Fibre | 7 g |
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