VEGETARIAN EGG NOODLE PAD THAI
SERVES 4 PREP 20 MINS COOK 20 MINS PER SERVE 3574kj COST $$$
400g dried egg noodles ¼ cup peanut oil 4 eggs, lightly beaten 220g mini tofu puffs 100g enoki mushrooms, trimmed 100g shiitake mushrooms, torn 8 green onions, 2cm lengths 1 red capsicum, seeded, thinly sliced 1 bunch broccolini, trimmed, 4cm lengths cashews, bean sprouts, sliced red chilli, coriander, to serve SAUCE ⅔ cup vegetable stock ⅓ cup sweet chilli sauce ¼ cup tamarind puree ¼ cup soy sauce ¼ cup fish sauce ¼ cup lime juice 2 tbsp brown sugar 1 In a large bowl, rehydrate noodles following packet instructions. Drain and set aside. 2 In a wok or large frying pan, heat half oil on high. Add eggs, swirling to coat. Cook 1 minute until just set. Remove from wok, roll up and thinly slice. Set aside. 3 In same wok, heat half remaining oil on high. Fry tofu puffs until crisp and golden. Drain on paper towel.
SAUCE In a jug, whisk all sauce ingredients together. Set aside. 5 Heat remaining oil in wok on high. Stir-fry mushroom and onion 2-3 minutes, until just tender. Add capsicum and broccolini, stir-fry 2 minutes. Toss through noodles and sauce. Cook 1-2 minutes until noodles are coated in sauce. 6 Serve noodle mixture topped with fried tofu puffs, sliced egg, cashews, bean sprouts, red chilli and coriander sprigs.