Top of page

Vegetarian Pad Thai

25 min. | 655 kcal | easy |
Express, Vegetarian, Family
Subscribe now
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.
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 soy sauce, the tamarind paste, 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. Bon appétit!
180 g Rice Noodles
120 ml Liquid Egg
1 unit Pepper
2 unit Organic Nantes carrot (s)
1 unit Zucchini(s)
30 ml Peanuts
1 unit Lime
1 unit Yellow Onion(s)
1 unit Basil, coriander
30 ml Brown Sugar
30 ml Soy Sauce
30 ml Liquid Tamarind Concentrate
What you need Pan, pot, bowl.
655 kcal
% daily value
% daily value
carbohydrate 120g
fat 11g
cholesterol 193mg
fiber 7g
protein 20g
saturated 3g
sodium 1290mg
sugar 31g
trans 0g