Free Healthy Recipe - Vegetarian Pad Thai

Dairy free, Gluten free, Wheat Free

This vegetarian version of Pad Thai is far healthier (and tastier!) then any restaurant version. Recipe courtesy of Sanitarium.

200 grams rice noodles, (dried from Asian section in supermarket)
3 cloves garlic, peeled & chopped
2 chilli pepper - fresh birds eye variety, deseeded and chopped (optional)
3 coriander roots, roughly chopped
2 tsp peanut oil
2 eggs lightly beaten
1 onion - red finely sliced
1 tbsp tamarind concentrate
2 tsp sugar, browned
125 grams tofu, cut into 2cm pieces
¼ cups peanuts, roasted & unsalted, chopped
3 cups bean sprouts
6 shallots (or eshallots) finely sliced
2 tbsp tamari
1 tbsp limes, juice
1 cucumber lebanese, cut into match sticks
2 tbsp coriander leaves, whole
1 tbsp mint, leaves, whole

Place noodles in a large heatproof bowl, cover with boiling water; stand until just tender, drain.

Using a mortar and pestle, or small food processor, crush garlic, chilies and coriander to a paste.

Heat 2 teaspoons of the oil in a wok or large frying pan. Pour egg into wok; cook over medium heat, tilting pan, until almost set. Remove omelette from wok; roll tightly, slice thinly. Lightly fry tofu in batches in wok and place to side.

Heat remaining oil in wok or frying pan, stir-fry onion until soft but not coloured, add paste, tamarind concentrate, brown sugar, lime juice and tofu. Stir fry for 2 minutes or until fragrant.
Add half the nuts, sprouts and shallots; stir fry until sprouts are just wilted.

Add noodles, sauce and juice; stir-fry until hot.
Remove from heat; sprinkle with omelette, cucumber, coriander, mint and remaining nuts, sprouts and shallots over Pad Thai.

Serve with lime wedges.

Makes 4 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 25 mins
Ready in: 45 mins

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 1564 kj
Calories 374 kcal
Fat 11 g
Saturated Fat 2 g
Total Carbohydrate 50 g
Total Protein 15 g
Fibre 7 g

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