Aussie Veggie Pad Thai (澳洲蔬菜泰式炒粉)
This Aussie Veggie Pad Thai recipe combines the flavors of Thailand with fresh Australian vegetables for a delicious and healthy dish.
Ingredients
- 200g rice noodles
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 red capsicum, thinly sliced
- 1 carrot, julienned
- 100g snow peas, trimmed
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh coriander, chopped
- Lime wedges, for serving
Instructions
- Soak the rice noodles in hot water according to package instructions, then drain and set aside.
- Heat 1 tablespoon of oil in a wok or large frying pan over high heat. Add the onion and garlic, and stir-fry for 1-2 minutes until fragrant.
- Add the capsicum, carrot, and snow peas, and stir-fry for 2-3 minutes until the vegetables are tender-crisp. Push the vegetables to one side of the wok.
- Pour the beaten eggs into the wok and cook, stirring gently, until just set. Mix the eggs with the vegetables.
- Add the drained noodles to the wok, along with the soy sauce, tamarind paste, and brown sugar. Toss everything together until well combined and heated through.
- Divide the pad thai among serving plates, and sprinkle with chopped peanuts and coriander. Serve with lime wedges on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 15g
Supplies
Wok or large frying pan Cooking utensils Chopping board Knife
Tools
Stove Strainer
Serving suggestions
Serve the Aussie Veggie Pad Thai with a side of fresh cucumber salad or steamed edamame for a complete meal.
Tips & tricks
For an extra kick of heat, add some chopped red chili or a dash of sriracha sauce to the pad thai before serving.
Cost
$15