Vegetarian Pad Thai
This vibrant vegetarian Pad Thai brings together chewy rice noodles, golden tofu, and crisp vegetables tossed in a tangy-sweet sauce made with tamarind, maple syrup, soy, and miso. Topped with bean sprouts, spring onions, roasted peanuts, and a squeeze of fresh lime, it’s a flavour-packed, satisfying dish with plenty of crunch and zing.
Nutrients
Per serving
Steps
Soak the noodles in a large bowl with boiling water for 10 mins
At the same time mix juice of 2 limes, maple syrup, soy sauce, tamarind and miso paste in a small bowl
In a large wok or saucepan heat the oil on a medium high heat and cook the onion for 2 mins
Add the broccoli until slightly softened and then the tofu, snow peas and garlic
Gently toss together and cook for a further 2 mins
Drain the noodles and add to the pan with the sauce ingredients
After 5 mins push the noodles to one side and cook the eggs until just scrambled and then stir through the noodles
Add the drained bean sprouts and the spring onions plus salt and pepper and gently toss together
Serve topped with peanuts and wedges of lime
Ingredients
| 200g | Dried Pad Thai rice noodles |
| 250g | Firm tofu cut into cubes |
| 2 Tbs | Maple syrup |
| 2 Tbs | Soy sauce |
| 1 Tbs | Tamarind paste |
| 1 Tbs | Miso paste |
| 1 | Onion sliced thinly |
| 4 | Garlic cloves finely chopped |
| 1 | Large head of broccoli cut into small florets |
| 200g | Snow peas or other green beans |
| 3 | Limes |
| 410g | Tin bean sprouts |
| 2 | Spring onions sliced thinly |
| 50g | Unsalted roast peanuts chopped |
| 4 | Eggs beaten |
| 1 Tbs | Vegetable oil |
| 1 | Salt and pepper |
