Vegetable pad Thai
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Fish sauce
2 tbs
Sweet chilli sauce
1 tbs
Soy sauce
1 tbs, gluten-free variety
Lime juice
2 tbs
Carrot(s)
2 medium
Dry rice noodles
100 g, pad thai variety
Firm tofu
300 g, cut into 2cm cubes
Choy sum
1 bunch(es), chopped
Green shallot(s)
2 individual, thinly sliced
Bean sprouts
2 cup(s), (160g)
Fresh coriander
½ cup(s), leaves
Fresh basil
⅓ cup(s), Thai variety
Peanuts, without skin, roasted, unsalted
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine sauces and juice in a small jug. Using a spiraliser, cut carrots into zoodles. Prepare pad Thai noodles following packet instructions.
2
Lightly spray a non-stick wok with oil and heat over high heat. Stir-fry tofu for 2–3 minutes or until golden. Transfer to a plate. Add choy sum, shallots and carrot zoodles to wok and stir-fry for 1–2 minutes or until choy sum wilts, adding a little water if needed.
3
Add noodles, tofu, sauce mixture, bean sprouts and coriander and stir-fry until heated through. Serve pad Thai sprinkled with Thai basil and peanuts.
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