Vegetarian pad Thai recipe
Created by The Tesco Recipes team
There's so much to love about this pad Thai – it's vegetarian, it's packed with authentic flavour, and it takes just 20 minutes to make. Adding cauliflower and broccoli florets to this midweek dinner idea creates a wonderful vegetarian alternative with extra crunch.
See method- Serves 4
- Takes 20 mins
- 632 calories / serving
Ingredients
- 4 tbsp soy sauce
- 4 tbsp tamarind paste
- 2 tbsp ketchup
- 2 tsp chilli paste (adjust to taste)
- 1 tbsp smooth peanut butter
- 1 lime, juiced, plus extra wedges to serve
- 1 tbsp vegetable or coconut oil
- 1 shallot, sliced
- 100g cauliflower, cut into small florets
- 1 x 120g pack Tenderstem broccoli tips, halved
- 1 carrot, thinly sliced
- 2 garlic cloves, crushed
- 370g (13oz) pack beansprouts, blanched
- 750g rice noodles
- 2 eggs
- 3 spring onions, sliced
- handful coriander, leaves picked
- 3 tbsp salted peanuts, chopped
Each serving contains
- Energy
- 2660kJ 632.0kcal
- Fat
- 19g
- Saturates
- 3g
- Salt
- 2.7g
- Sugars
- 21g
of the Reference intake
Carbohydrate 95.6gProtein 18.8gFibre 5.3g
Method
- In a small pan, gently heat the soy sauce, tamarind paste, ketchup, chilli paste, peanut butter and lime juice. Meanwhile, heat the oil in a wok. Add the shallot, cauliflower, broccoli, carrot and garlic, then stir-fry for 3-4 minutes, until just tender.
- Add the beansprouts and noodles, stir-fry for 2 minutes more, then push everything to one side of the pan.
- Crack in the eggs, leave to set slightly, then stir to break into pieces. Toss the noodle mixture with the egg, then pour over the warm sauce. Cook for 2 minutes, tossing until everything is combined and well coated in the sauce.
- Divide between 4 plates and scatter over the spring onions, coriander and peanuts. Serve with lime wedges for squeezing over.
- See more Vegetarian recipes
Tip
Prefer your noodles with a kick? Simply add a little chopped red chilli to the wok with the shallot or serve with a drizzle of chilli sauce.
