The Australian Women’s Weekly Food Magazine - - Weeknight Vegetarian -

200g dried rice noo­dles

1/3 cup (80ml) peanut oil

¼ cup (60ml) boil­ing water

½ cup (135g) grated palm sugar

or brown sugar

1 ta­ble­spoon ta­marind puree

¼ cup (60ml) lime juice

1/3 cup (80ml) gluten-free ta­mari

400g pack­aged fresh stir-fry

veg­etable mix

3 eggs, beaten lightly

2 cloves gar­lic, crushed

4 green onions, sliced thinly


2/3 cup (100g) roasted un­salted

peanuts, chopped coarsely

1/3 cup (25g) fried asian shal­lots

150g bean sprouts

½ cup loosely packed co­rian­der leaves 1 lime, halved

1 Place noo­dles in a large heat­proof bowl; cover with boil­ing water. Stand for 15 min­utes or un­til just ten­der. Drain noo­dles, toss with 2 tea­spoons of the oil; cover with plas­tic wrap to pre­vent dry­ing out. 2 Stir the boil­ing water, sugar, ta­marind, juice and ta­mari in a small jug or bowl un­til sugar dis­solves.

3 Heat a wok over high heat; add 1 ta­ble­spoon of the re­main­ing oil. Add veg­etable mix; stir-fry for 2 min­utes or un­til veg­eta­bles are ten­der; re­move from wok.

4 Add egg to wok; swirl to coat base and side. Cook egg for 1 minute or un­til just set. Trans­fer to a board; coarsely chop.

5 Heat re­main­ing oil and gar­lic in wok; stir-fry for 1 minute or un­til fra­grant. Re­turn veg­eta­bles to wok with noo­dles, three-quar­ters of the green onion and sauce mix­ture; stir-fry for 2 min­utes or un­til noo­dles are heated. Stir in chopped egg.

6 Re­move from heat. Sprin­kle over half the peanuts and half the shal­lots; toss to com­bine.

7 Serve noo­dles topped with bean sprouts, co­rian­der and re­main­ing peanuts, re­main­ing green onion and re­main­ing shal­lots; serve pad thai with lime halves.

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