Vegetarian Pad Thai

Sep 10, 2020

200g Dried Thin, Flat Rice Noodles, soaked in lukewarm water until pliable but firm (about 15 min), then drained
120ml-150ml Organic Pad Thai Sauce
1-2 tbsp Vegetable Oil
100g Extra Firm Tofu, cubed
2 Eggs
Handful Fresh Bean Dprouts, plus extra for garnish
1-2 Tbsp Crushed Roasted Peanuts, plus extra for garnish.
Handful of Chinese Chives, cut into 2-3cm pieces
Lime Wedges, for serving
Chilli Flakes, for serving
Sugar, for serving

Heat oil in wok over medium heat and crack in the 2 eggs. Stir/scramble the eggs until almost cooked.
Turn the heat up to high, then add drained noodles and stir-fry until the cooked eggs have been broken up.
Add Pad Thai Sauce and stir-fry until it has been absorbed.
Add tofu & peanuts, then stir-fry until almost dry.
Stir through bean sprouts and Chinese chives.
Transfer noodles to serving plate(s). Garnish with the extra bean sprouts & crushed peanuts and serve with lime wedges, chilli flakes and sugar on the side.

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