Vegetarian Pad Thai
Servings
4people
Servings
4people
Ingredients
Pad Thai
  • 200g wide rice noodles
  • 1 carrot
  • 1 zucchini
  • 1/2 red capsicum
  • 1cup bean sprouts
  • 2 eggswhisked
  • 2cups baby spinach
  • 1/4cup peanutschopped
Sauce
  • 1/2cup vegetable stock
  • 1tbsp soy sauce
  • 1/4tsp fish saucealternatively, use miso paste or more soy sauce
  • Few drops of sesame oil
  • 1/2tbsp white vinegar
  • 1/2tbsp natural peanut butter
  • 1tbsp coconut sugar
  • 1/2tsp garlicminced
  • 1/2tsp gingerminced
  • 1/4tsp chilli powderoptional
  • 1 limecut into wedges
Instructions
  1. Cook rice noodles as per packet instructions.
  2. Mix all sauce ingredients together.
  3. As rice noodles are cooking, in a non stick fry pan, add the whisked eggs. Cook like you would cook an omelette, then remove from the pan and dice up.
  4. Finely slice carrot, zucchini and capsicum, add to the fry pan, sauté with a little water until heated through.
  5. Add the noodles, spinach and bean shoots to the pan, mix well. Then add the egg, peanuts and sauce.
  6. Stir until well combined, serve with extra peanuts and bean shoots on top with a wedge of lime on the side.
Recipe Notes

220 calories per serve

Print Recipe
Vegetarian Pad Thai
Course Main Dish
Cuisine Asian, Vegetarian
Servings
people
Ingredients
Pad Thai
  • 200 g wide rice noodles
  • 1 carrot
  • 1 zucchini
  • 1/2 red capsicum
  • 1 cup bean sprouts
  • 2 eggs whisked
  • 2 cups baby spinach
  • 1/4 cup peanuts chopped
Sauce
  • 1/2 cup vegetable stock
  • 1 tbsp soy sauce
  • 1/4 tsp fish sauce alternatively, use miso paste or more soy sauce
  • Few drops of sesame oil
  • 1/2 tbsp white vinegar
  • 1/2 tbsp natural peanut butter
  • 1 tbsp coconut sugar
  • 1/2 tsp garlic minced
  • 1/2 tsp ginger minced
  • 1/4 tsp chilli powder optional
  • 1 lime cut into wedges
Course Main Dish
Cuisine Asian, Vegetarian
Servings
people
Ingredients
Pad Thai
  • 200 g wide rice noodles
  • 1 carrot
  • 1 zucchini
  • 1/2 red capsicum
  • 1 cup bean sprouts
  • 2 eggs whisked
  • 2 cups baby spinach
  • 1/4 cup peanuts chopped
Sauce
  • 1/2 cup vegetable stock
  • 1 tbsp soy sauce
  • 1/4 tsp fish sauce alternatively, use miso paste or more soy sauce
  • Few drops of sesame oil
  • 1/2 tbsp white vinegar
  • 1/2 tbsp natural peanut butter
  • 1 tbsp coconut sugar
  • 1/2 tsp garlic minced
  • 1/2 tsp ginger minced
  • 1/4 tsp chilli powder optional
  • 1 lime cut into wedges
Instructions
  1. Cook rice noodles as per packet instructions.
  2. Mix all sauce ingredients together.
  3. As rice noodles are cooking, in a non stick fry pan, add the whisked eggs. Cook like you would cook an omelette, then remove from the pan and dice up.
  4. Finely slice carrot, zucchini and capsicum, add to the fry pan, sauté with a little water until heated through.
  5. Add the noodles, spinach and bean shoots to the pan, mix well. Then add the egg, peanuts and sauce.
  6. Stir until well combined, serve with extra peanuts and bean shoots on top with a wedge of lime on the side.
Recipe Notes

220 calories per serve