Vegetable Pad Thai

Prep:5 minutes

Cook:12 minutes


Great sprinkled with roasted peanuts and fresh coriander leaves with extra lime to serve.


200g folded rice noodles
1 tbsp toasted sesame oil
300g pack vegetable stir fry
2 cloves garlic, crushed
150g beansprouts
½ tsp LoSalt
2 tsp tamarind paste
1 tsp reduced salt light soy sauce
2 medium eggs, beaten
Juice 1 lime


1. Cook the noodles according to pack instructions, drain.

2. Meanwhile, heat the oil in a wok or large frying pan and add the vegetable stir fry and garlic, fry for 3 minutes then add the beansprouts and fry for a further 1 minute.

3. Stir in the LoSalt, tamarind and soy and push a little of the mixture to the centre of the pan, add the egg into the space and cook until lightly scrambled then stir all together with the noodles, heat for 1-2 minutes to warm through.

4. Squeeze over the lime to serve.