Vegetarian Pad Thai
Author: 
Recipe type: Vegetarian, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 4-6
 
Ingredients
  • Noodles
  • 200g flat medium pad thai rice noodles
  • Sauce
  • 3 Tbsp soy sauce
  • 3 Tbsp coconut sugar
  • 2 Tbsp white wine vinegar
  • ½ Tbsp Sriracha
  • Juice of 1 medium sized lime
  • Vegetables
  • 3 Tbsp coconut oil
  • 4 large eggs, lightly whisked
  • 1 large purple onion, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1 large carrot, diced
  • 1 medium green capsicum, roughly chopped
  • 1 medium zucchini, diced
  • 100g button mushrooms, thinly sliced
  • 1 small head broccoli, cut into florets
  • 3 large spring onion stalks, diced
  • 1 cup bean sprouts
  • ⅓ cup crushed peanuts
Method
  1. Sauce
  2. In a medium sized mixing bowl, add all sauce ingredients and whisk together until well combined. Set aside.
  3. Noodles
  4. Cook noodles according to packet instructions. I heat a medium sized pot halfway up with water, bring to a boil, turn down low and add noodles. Stirring on low heat for 5 minutes until tender. Drain water and set aside.
  5. Vegetables
  6. Heat 1 tablespoon of the oil in a large fry pan over high heat, add whisked eggs. Stirring constantly, scramble the eggs until just cooked, then remove from pan into a small clean bowl, set aside.
  7. Heat another 1 tablespoon oil in a large fry pan over high heat, add onion and sauté until translucent. Add minced garlic, sauté until fragrant.
  8. Add another tablespoon of oil to pan, add chopped carrot, capsicum and zucchini, cook on medium heat until vegetables are just tender.
  9. Add chopped mushrooms, broccoli and spring onion, cook until tender, approx. 5-10 minutes.
  10. Run rice noodles under hot water to loosen them, add noodles to vegetables and stir until well combined, over medium heat.
  11. Gradually pour sauce into pan, mixing well after each addition.
  12. Stir through bean shoots, scrambled eggs and crushed peanuts, cook for a further 2 minutes.
  13. Once noodles have been heated through and vegetables are cooked, take off heat.
  14. Serve with fresh lime wedges and an extra sprinkle of crushed peanuts.
Notes
Store leftovers in an airtight container, refrigerated, for 2-3 days.
I prefer to cook my rice noodles before or during cooking the vegetable mixture. Just remember when you go to add the noodles to the pan, they would have stuck together when you drained the water off. Run them under hot water to loosen them again. Alternatively, cook the noodles just before the vegetables will be cooked and this way you can add them to the pan straight away.
Omit peanuts if allergic.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=5724