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Vegetarian pad thai

Vegetable pad Thai

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate

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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