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Vegetarian Pad Thai


Pad Thai:

100g Pad Thai rice noodles
1 medium courgette, sliced or spiralised
1 red capsicum, sliced or spiralised
1 large carrot, sliced or spiralised
1 cup bean sprouts
2 spring onions, finely chopped (keep some of the green part for garnish)
1 egg, well beaten
2 garlic cloves, finely chopped
2 Tbsp extra virgin olive oil
½ cup peanuts, finely chopped and toasted
½ cup fresh coriander, finely chopped


2-3 Tbsp tamari Soy Sauce
3 Tbsp vegetable broth
2 Tbsp brown sugar, honey or other natural sweetener
2 Tbsp apple cider vinegar or lime juice
1 tsp Sambal Oelek chilli paste


  1. Cook noodles as instructed on the packet and set aside.
  2. Add the sauce ingredients to a jar with screw on lid and shake well to mix.
  3. Heat the 1 tablespoon olive oil in a pan on a medium heat and gently sautee the garlic and spring onion until soft.
  4. Add the vegetables and sautee until vegetables are lightly cooked. Remove from the pan and set aside.
  5. Add remaining olive oil to the pan and scramble the beaten egg lightly, then remove and set aside.
  6. Drain the cooked noodles and add them to the hot pan and stirfry briefly. Then add the sauce and cook for another 1-2 minutes or until sauce thickens and becomes sticky.
  7. Stir in the egg and the vegetables and serve with fresh coriander and spring onion for garnish and sprinkle with toasted peanuts.


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