Vegetarian Phad Thai

Name: Vegetarian Phad Thai
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Cuisine: Asian, Thai
Ingredients: 400g flat rice stick noodles; 1/4 cup soy sauce; 2 tbsp lime juice; 1 tbsp brown sugar; 2 tsp sambal oelek; 2 tbsp peanut oil; 2 eggs; 1 onion cut into thin wedges; 2 cloves garlic crushed; 1 small red capsicum cut into thin strips; 6 spring onions thinly sliced on the diagonal; 100g fried tofu puffs cut into 5mm wide strips; 1/2 cup chopped coriander leaves; 1 cup bean sprouts tailed; 1/4 cup roasted unsalted peanuts chopped

4 steps

Prep:40minCook:5min

Updated at: Thu, 17 Aug 2023 07:39:13 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories612.8 kcal (31%)

Total Fat15.9 g (23%)

Carbs96.7 g (37%)

Sugars6.9 g (8%)

Protein19.7 g (39%)

Sodium1272 mg (64%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400gflat rice stick noodles

¼ cupsoy sauce

2 Tbsplime juice

1 Tbspbrown sugar

2 tspsambal oelek

small, cut into thin strips

6spring onions

thinly sliced on the diagonal

100gtofu puffs

fried, cut into 5mm wide strips

½ cupcoriander leaves

chopped

1 cupbean sprouts

tailed

¼ cuproasted unsalted peanuts

chopped

Instructions

Step 1

Soak the noodles in warm water for 15-20 minutes, or until tender. Drain, then set aside.

Step 2

To make the stir-fry sauce, combine the soy sauce, lime juice, sugar and sambar oelek in a small bowl or jug.

Step 3

Heat a wok over high heat and add enough peanut oil to coat the bottom and side. Add the egg and swirl to form a thin omelette. Cook for 30 seconds, or until just set. Remove from the wok, roll up, then thinly slice.

Step 4

Heat the remaining oil in the wok. Add the onion, garlic and capsicum and cook over high heat for 2-3 minutes, or until the onion softens. Add the noodles, tossing well. Stir in the slices of omelette, the spring onion, tofu and half of the coriander. Pour in the stir-fry sauce, then toss to coat the noodles. Sprinkle with the bean sprouts and top with roasted peanuts and the remaining coriander. Serve immediately.

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