VEGIE PAD THAI
PREP + COOK TIME 40 MINUTES (+ STANDING) SERVES 6
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
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.