Vegetable Pad Thai

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12 Ingredients

Number of servings

175grams rice stick noodles
2tablespoons sesame oil
2 eggs, beaten
1tablespoons vegetable oil
19grams bean sprouts
1 bunch spring onions, trimmed and roughly chopped
1teaspoons dried chilli flakes
1tablespoons Thai fish sauce
1tablespoons soft light brown sugar
50grams salted peanuts, roughly chopped
4tablespoons fresh coriander, chopped
1 lime, cut into wedges (to serve)

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Place the rice noodles in a large heatproof bowl, cover with boiling water and leave to soak for 10 minutes, or according to the packet instructions, until tender. Drain and toss with 1 tablespoon of the sesame oil.

Step 2 of 4

Meanwhile, heat the remaining sesame oil in a large, heavy-based frying pan, pour in the eggs in a thin layer and cook over a medium heat for 1-2 minutes until golden and set. Remove, shred and add to the noodles.

Step 3 of 4

Heat the vegetable oil in the pan and stir-fry the bean sprouts and spring onions over a high heat for 2-3 minutes until softened, then add the chilli flakes and stir well. Mix the fish sauce with the sugar and toss into the noodle mixture, then add to the pan with the peanuts and cook, tossing, for 2-4 minutes until piping hot.

Step 4 of 4

Serve in warmed serving bowls sprinkled with the coriander, with lime wedges for squeezing over.