Vegetarian pad Thai
Dry rice noodles
200 g, stick variety
1 tbs, or canola variety
Silken or soft tofu
300 g, cut into 2cm pieces, drained on paper towel
4 individual, thinly sliced
1 medium, thinly sliced
Sugar snap peas
200 g, halved diagonally
2 cup(s), (180g), florets
2 medium, lighhtly beaten
Reduced salt soy sauce
60 ml, (1/4 cup)
¼ cup(s), (60ml)
20 g, (2 tbs), coarsely chopped, unsalted, roasted
Fresh red chilli
1 whole, birdseye variety, thinly sliced
1 medium, cut into wedges to serve
- Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.
- Meanwhile, heat a wok over high heat. Add half the oil and heat for 30 seconds. Add tofu and stir-fry for 5 minutes or until browned. Transfer to a plate. Add shallots, capsicum, sugar snap peas, broccoli and ¼ cup (60ml) water and stir-fry for 4–5 minutes or until just tender. Transfer to a bowl.
- Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add eggs and cook, breaking up as mixture sets, for 1–2 minutes or until just cooked. Return tofu and vegetables to wok with soy sauce, juice and sugar and stir-fry for 1 minute. Add noodles and bean sprouts and stir-fry for 1 minute or until heated through.
- Sprinkle pad Thai with coriander, cashews and chilli and serve with lemon wedges.