Top of page

Vegetarian Pad Thai

< Retour

Vegetarian Pad Thai

with scrambled eggs, bell pepper, carrots, zucchini, lime and a peanut garnish

Informations supplémentaires
25 min. | 655 kcal | easy | Even better the next day, Express, Family, Vegetarian | Printable version
1. Setup Chop the peanuts. Reduce to a fine powder for younger ones. Slice the onion. Cut the pepper and the zucchini into sticks. Finely cut the carrots into sticks, or grate it. Separate the cilantro and the basil leaves from the stems. Cut the lime in half. In a bowl, whisk the eggs.
2. Cook the noodles Bring a pot of water to a boil. Add the rice noodles and cook for 3-4 minutes. Drain and reserve.
3. Cook the vegetables In a pan over medium-high heat, add a drizzle of olive oil. Add the onion, the carrots, the zucchinis and the peppers. Season with salt and pepper and cook for 5-6 minutes. Push the vegetables to one side of the pan and add the eggs. Cook the eggs for 1-2 minutes, break into pieces and mix with the vegetables.
4. Make the sauce In a bowl, combine the sauce, the lime juice and the brown sugar.
5. Assemble Add the rice noodles, the basil leaves and the sauce to the pan. Mix well.
6. Plate your dish Serve the vegetarian pad thai. Garnish with the peanuts and the cilantro leaves. It is also possible to leave the garnishes in the center of the table and let everyone help themselves. Bon appétit!
180gRice Noodles
2unitFresh egg
1unitPepper(s)
2unitOrganic Nantes carrot (s)
1unitZucchini(s)
30gPeanuts
1unitLime
1unitYellow Onion(s)
1unitBasil, coriander
30mlBrown Sugar
60mlSauce Mix (soy sauce,liquid tamarind concentrate)
What you need Pan, pot, bowl.
655 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 120g
40%
fat 11g
17%
cholesterol 193mg
64%
fiber 7g
28%
protein 20g
saturated 3g
15%
sodium 1290mg
54%
sugar 31g
trans 0g