Vegetarian Pad Thai
A simple, quick and delicious eggless vegetarian pad thai
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Ingredients
- 1 tablespoon sesame oil
- 100 grams shallots
- 3 cloves garlic large
- 1 red chilli
- 4 spring onions
- 300 grams ribbon noodles (either straight to wok ones or cooked and drained
- 300 grams bean sprouts
- 1 teaspoon rice vinegar
- 1 tablespoon lime juice
- 3 tablespoons light soy sauce
- 2 tablespoons vegetarian oyster sauce
- Handful coriander
- Roasted peanuts to serve
Instructions
- Finely chop the shallots, garlic and chilli. Halve the spring onions lengthways and then chop into 2 cm pieces.
- Pour the oil into a wok or large frying pan and put on a high heat. Add the shallots, garlic, chilli and spring onions. Cook for 2-3 minutes, then add the noodles, soy sauce, lime juice, rice vinegar and oyster sauce. Cook for anther 2 minutes.
- Add the beansprouts and stir fry for 5 minutes. Chop the coriander and add this. Take off the heat.
- To serve, sprinkle roasted peanuts over each bowlful. Tuck in!
Nutrition Facts
Vegetarian Pad Thai
Amount per Serving
Calories
360
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Sodium
1018
mg
44
%
Potassium
319
mg
9
%
Carbohydrates
78
g
26
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
5
g
10
%
Vitamin A
246
IU
5
%
Vitamin C
32
mg
39
%
Calcium
58
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
