Vegetarian Pad Thai Noodles

By garciamoss

Ingredients

• 200 gm packet of flat rice noodles
• 1 tbsp of peanut oil
• 1 cup mix of carrot, beans, red onions, julienned
• 1 small tomato, cubed
• 1 tsp of minced garlic
• 1 egg (optional)
• 1.5 tbsp of Thai soya sauce (dark or light)
• A fistful of bean sprouts
• 1 tbsp of crushed roasted peanuts
• 1 tsp of red chilli flakes
• 2 tbsp of chopped spring onions (or coriander leaves)
• Juice of 1/2 a lime
• 1/2 tsp of sugar

Details

Adapted from cookingandme.com

Preparation

Step 1

1. First important step is to prep and keep all your ingredients ready. Then it's just a matter of adding everything in one by one.

2. Prepare the noodles per packet instructions. Mine were instant noodles so I had to immerse the noodles in boiling water for 3 mins and transfer to a colander to drain the remaining water.

3. Heat oil in a wok and add the garlic, onions, carrot, beans, and tomatoes. Saute on high heat until the vegetables are beginning to turn soft. Lower heat.

4. Push the vegetables to the side of the wok and break the egg in, if using. Let it cook for a bit and then lightly scramble it without making the pieces too tiny.

5. Add the cooked noodles and mix well to incorporate.

6. Increase heat to high and add the soya sauce and sugar. Saute to combine well. Then throw in the spring onions (coriander leaves), bean sprouts, peanut powder, and chilli flakes. Mix again until the noodles and the vegetables look combined and cooked through. Turn off the flame and squeeze the lime juice. Add more coriander leaves for garnish and mix again.

All done! Serve pad thai noodles hot for best flavour. You can serve some more peanut powder and chilli flakes with lime wedges so that people can adjust the flavour to their liking.