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vegetarian pad thai

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VEGETARIAN PAD THAI

INGREDIENTS

2 tablespoons salt-reduced soy sauce
1 tablespoon kecap manis (sweet soy sauce) Optional
1 clove garlic, crushed
2 teaspoons finely grated fresh ginger
450g firm tofu, cut in cubes
1/4 cup) salt-reduced soy sauce
2 tablespoons lime juice
1 teaspoon castor sugar
200g dried flat rice noodles
1 tablespoon vegetable oil (such as canola)
1 onion, cut in thin wedges
1 long red chilli, deseeded, cut in thin strips
1 red capsicum, halved, thinly sliced
1 1/4 cups bean sprouts, trimmed
1/4 cup chopped fresh chives
2 tablespoons chopped fresh coriander
1/4 cup crushed unsalted peanuts, to serve
lime wedges, to serve.




METHOD
  • To make marinade, combine first measure of soy sauce, kecap manis, garlic and ginger in a small bowl. Place tofu in a shallow, non-metallic dish and pour marinade over. Cover and marinate for at least 30 minutes.
  • Place second measure of soy sauce, lime juice and sugar in a small bowl. Set aside.
  • Place noodles in a heatproof bowl. Add enough boiling water to cover and stand for 5 minutes. Drain and set aside.
  • Heat half the oil in a wok over a high heat. With a slotted spoon add tofu in batches and cook for 2-3 minutes or until golden brown. Remove from wok and set aside.
  • Add the remaining oil to wok with onion and chilli and stir-fry for 2 minutes. Add capsicum and sprouts. Stir-fry for 1 more minute.
  • Add the reserved noodles, lime juice mixture, chives and coriander to wok and toss gently over a high heat for 2 minutes or until noodles are coated in sauce and heated through. Return tofu to wok and cook for 1 more minute.
  • Serve immediately sprinkled with peanuts and lime wedges.

Variations


Make it gluten free: Use gluten-free soy sauce, kecap manis and tofu.

NUTRITIONAL INFO

Kilojoules: 1,990kJ
Calories: 476cal
Protein: 24g
Total fat: 18g
Saturated fat: 3g
Carbohydrates: 55g
Sugars: 10g
Dietary fibre: 3g
Sodium: 550mg
Calcium: 260mg
Iron: 7mg

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