Vegetable pad thai

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Nutrition Facts

Vegetable pad thai

Amount Per Serving

Calories 541 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Cholesterol 164mg55%

Sodium 276mg12%

Potassium 970mg28%

Carbohydrates 96g32%

Fiber 10g42%

Sugar 17g19%

Protein 20g40%

Vitamin A 2553IU51%

Vitamin C 41mg50%

Calcium 170mg17%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

You might never need chicken or prawn in a pad thai again, after trying Jamie Oliver’s new veggie version. And to make it vegan, just remove the eggs and serve with extra tofu.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Asian

Servings:

Calories: 541kcal

Author: Jamie Oliver

Ingredients

150 g rice noodles
Sesame oil
20 g unsalted peanuts
2 garlic cloves
80 g silken tofu
low-salt soy sauce
2 tsp tamarind paste
2 tsp sweet chilli sauce
2 limes juiced – plus extra wedges for serving, if you like
1 shallot
320 g crunchy vegetables, such as asparagus, purple sprouting broccoli, pak choi, baby corn
80 g beansprouts
2 large eggs
Olive oil
Dried chilli flakes
1/2 cos lettuce
15 g fresh basil, mint and coriander

Method

Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with one teaspoon of sesame oil.
Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl.
Peel the garlic and bash to a paste with the tofu, add one teaspoon of sesame oil, one tablespoon of soy, the tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.
Peel and finely slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for four minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour).
Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for one minute, then divide between serving bowls.
Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes.
Trim the lettuce, click apart the leaves and place a few in each bowl. Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges for squeezing over, and extra soy, to taste.

Nutrition