All-Vegetable Pad Thai

October 3, 2017

A ‘quick and easy to make’ light, tasty dish. You could add Tofu or other high protein based foods to make it a more substantial meal.

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: Serves 10

Ingredients

375g/13.25oz thai rice noodles (gluten free optional)

150g/5oz bean sprouts

150g/5oz zucchini/courgette, julienne

150g/5oz carrots, julienne

100g/3.5oz peanuts, roasted and rough-chopped

30ml/1fl oz vegetable oil

For the Pad Thai Sauce

100ml/3.5oz honey

100ml/3.5oz thai fish sauce

100g/3.5oz tamarind paste

21g/0.75oz garlic, finely chopped

Directions

1. Combine all ingredients for the sauce in a bowl.

2. Boil rice noodles for 5 minutes, drain.

3. Heat oil in a wok. Add rice noodles, chopped vegetables, and prepared sauce. Toss well over high heat for 1-2 minutes.

4. Top with chopped peanuts.

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