Vegetarian pad Thai
Sweet Chilli Sauce
Lime Juice, Fresh
300 g, cut into 2cm cubes
4 portion(s), chopped
2 medium, chopped
2 medium, spiralised
Rice Noodles, dry
100 g, , cooked to pack instructions
- To make the stir fry sauce, combine the sweet chilli, soy sauce and lime juice together in a small jug and set aside.
- Heat the oil in a nonstick wok over a high heat. Add the tofu and stir-fry for 2-3 minutes until golden. Transfer to a plate and set aside. Add the chopped choy sum, spring onions and carrots to the wok and stir-fry for 1-2 minutes or until the choy sum has wilted, adding a little water if it starts to stick.
- Add the cooked noodles, sauce and bean sprouts to the wok along with the tofu and stir-fry until heated through.
- Serve the pad Thai in bowls with the coriander, Thai basil and peanuts scattered over.