Vegetarian Pad Thai – Light, Delicious and Fragrant. Perfect as a main or as a side dish. It’s versatile enough to add any kind of veggies you just love.
Ingredients: Serves 4
1 packet Pad Thai Noodles
1 large Zucchini – spiral cut
1 large Carrot – spiral cut
8 Mushrooms – roughly chopped
1 medium Red Capsicum thinly sliced
1 1/2 cups Bean Shoots
2 Eggs – beaten
1 Onion – Diced
2 cloves Garlic – minced
2 Teaspoons Chilli – minced
2 Tablespoons organic peanut butter
4 heaped tablespoons Brown Sugar
1/4 cup Lime Juice
5 Tablespoons Fish Sauce
5 Tablespoons Peanut Oil
1/4 Cup flaked Almonds
1 Cup fresh Coriander roughy chopped
Prepare the dry noodles as per the package instructions and set aside once cooked.
In a wok – heat 1 teaspoon of peanut oil and place the beaten eggs into the wok. Move the wok around side to side so the egg spreads thinly. Once cooked, turn off the heat and roughy beak the egg omelette into small pieces. Remove and set aside.
Heat the remaining peanut oil and cook the onions and chilli until fragrant. Add in the mushrooms and capsicum and cook for a few minutes.
In a seperate saucepan, dry fry the almonds until golden and crispy.
Meanwhile in a small seperate bowl add the brown sugar, lime juice, peanut butter and 1/2 cup warm water. Mix well.
Add in the spiral carrots and zucchini into the wok then immediately add the brown sugar sauce. Allow to cook through and add the bean shoots.
Transfer the Pad Thai noodles to the wok, add in the egg and mix through. Taste and adjust as required.
Toss through half of the coriander and serve. Once plated, add the remaining coriander in top of the dish along with the almonds and some fresh lime wedges.