HEALTHIER VEGETARIAN PAD THAI

SERVES: 4

INGREDIENTS

1/2 x 375g packet dried medium rice stick noodles 1/4 cup lime juice

2 tbsp vegetarian oyster sauce

2 tsp soy sauce

2 tbsp grated palm sugar 1 large carrot

1 1/2 tbsp peanut oil

2 x 300g packets firm tofu, cut into 2cm cubes 1 egg, lightly beaten 1 brown onion, halved, cut into thin wedges

2 garlic cloves, crushed 200g green beans, trimmed, cut into 4cm lengths

1 bunch broccolini, trimmed, halved crossways and lengthways 1/2 cup bean sprouts, trimmed

2 tsp sesame seeds, toasted

1 long red chilli, sliced Lime wedges, to serve

METHOD

1. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until just tender. Using a fork, separate noodles. Drain. Place lime juice, oyster sauce, soy sauce and sugar in a bowl. Stir until sugar dissolves.

2. Using a vegetable peeler, peel long, thin strips from carrot. Heat a wok over medium-high heat. Add 2 tsp oil. Swirl to coat. Stir-fry tofu, in 2 batches, for 2 to 3 minutes or until golden. Transfer to paper towel to drain. Add 2 tsp oil to wok. Add egg. Swirl to cover base of wok. Cook for 1 minute or until just set. Transfer to a board. Thickly slice.

3.

Add remaining oil to wok. Add onion. Stir-fry for 2 minutes or until onion softens. Add garlic. Stir-fry for 30 seconds or until fragrant. Add beans and broccolini. Stir-fry for 2 minutes. Add carrot, noodles, tofu, egg and sauce mixture. Stir-fry for 2 minutes or until heated through. Add bean sprouts. Toss to combine. Sprinkle with sesame seeds and chilli. Serve with lime wedges.

Recipe: Claire Brookman Photo: Brett Stevens