Vegetarian Pad Thai

by Slowood Official

Ingredients (serve 2-3)

  • 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

How to make

  1. Heat oil in wok over medium heat and crack in the 2 eggs. Stir/scramble the eggs until almost cooked.
  2. Turn the heat up to high, then add drained noodles and stir-fry until the cooked eggs have been broken up.
  3. Add Pad Thai Sauce and stir-fry until it has been absorbed.
  4. Add tofu & peanuts, then stir-fry until almost dry.
  5. Stir through bean sprouts and Chinese chives.
  6. 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.