Vegetarian Pad Thai
Prep Time
15 minutes Cook Time
10 minutes Servings
4 servings What You Need
200g dried rice noodles
¼ cup Fountain Soy Sauce
1 tbsp Fountain Sweet Chilli Sauce
1 tbsp brown sugar
2 tbsp tamarind puree
2 tbsp peanut oil
2 eggs, lightly beaten
1/3 cup vegetarian pad Thai paste
250g firm tofu, diced
2 carrots, peeled, trimmed, sliced
2 zucchini, trimmed, sliced
3 green onions, trimmed, finely sliced
1/3 cup chopped peanuts
Coriander leaves to garnish
Lime wedges to serve
Make It
Tap or click steps to mark as complete
Place noodles in a large heatproof bowl. Cover with boiling water and stand for 10 minutes or until soft. Drain.
Combine Fountain Soy Sauce, Fountain Sweet Chilli Sauce, brown sugar and tamarind puree in a small jug.
Heat 1 tbsp oil in a wok or large frying pan over medium high heat. Add eggs, swirl to coat. Cook for 2 minutes or until egg is set. Remove to a chopping board, roll omelette up and finely slice. Set aside.
Heat remaining oil in wok or frying pan over medium heat. Add vegetarian pad Thai paste, tofu and carrots. Cook, stirring for 5 minutes or until aromatic. Add zucchinis and stir fry for 3 minutes. Add the soy sauce mix and noodles, and stir to combine. Remove from heat.
Divide noodle mixture between bowls. Top with green onions, omelette, peanuts and coriander. Serve with lime wedges.
