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Vegetarian Pad Thai

A rainbow of vegetables in a bowl with silky noodles.

Stir fried noodles, lots of fresh vegetables and a delicious sharp and sweet sauce.

A QUICK and EASY noodle dish to make mid week meals simple.

2/3 Servings

15 Minutes Preparation

15 Minutes Cooking



2 Servings of Rice noodles Broccoli Trees Green Beans 1 Carrot (Sliced) Onion (Sliced) Beansprouts 2 Eggs (Whisked) Lime Wedges Peanuts (Crushed) Fresh Chilli (Chopped)

Pad Thai Sauce 1tsp Tamarind 1tsp Fish Sauce 1tsp Soy Sauce 1tsp Brown Sugar (or palm sugar) 4tsp Water

1/4 Lime Juice


- Place rice noodles in a bowl and cover with boiling water, then cover.

- Place a wok onto a medium to high heat.

- Slice your vegetables

- Whisk the eggs

- Crush peanuts

- Add oil to the wok and add eggs, then scramble

- Remove eggs once cooked

- Add the vegetables to the wok with oil

- Stir fry for 5 minutes

- Make 'Pad Thai' sauce by combining 1tsp Tamarind, 1tsp Fish Sauce, 1tsp Soy Sauce, 1tsp Brown Sugar, 4tsp Water, Lime Juice.

- Drain the noodles and add to the wok

- Mix the contents of the wok then add sauce

- Mix together and serve

- Top with crushed peanuts


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