Vegetarian Pad Thai

Vegetarian Pad Thai

Portions

4

Preparation Time

Cooking Time

Ingredients

  • Sauce:
  • 45 mL (3 tbsp.) tamarind puree
  • 45 mL (3 tbsp.) fish sauce
  • 45 mL (3 tbsp.) oyster sauce
  • 60 mL (┬╝ cup) pressed brown sugar
  • 15 mL (1 tbsp.) sambal oelek

  • 225 g (1/2 lb) narrow rice noodles
  • 15 mL (1 tbsp.) vegetable oil
  • 1 bag Arctic Gardens Thai Style Stir-Fry Vegetables
  • 225 g (1/2 lb) store-bought marinated tofu or marinated in soy sauce, diced
  • 2 eggs
  • 1 liter (4 cups) bean sprouts
  • 4 green onions, chopped
  • 60 to 80 mL (1/4 to 1/3 cup) chopped peanuts
  • 125 mL (1/2 cup) fresh coriander, chopped
  • 1 lime, cut into quarters
  • To taste, hot sauce

Preparation

  1. Prepare noodles according to package instructions, either by soaking or cooking in a pot of boiling water. Drain, rinse with cold water and drain again.
  2. In a bowl, combine sauce ingredients. Set aside.
  3. In a wok or large skillet, heat oil over high heat and sauté vegetables for 5 minutes.
  4. Add diced tofu and stir-fry for 2 minutes.
  5. Push the vegetables and tofu to the sides and add the eggs to the center of the pan. Cook like scrambled eggs.
  6. Reduce heat to medium, add noodles, bean sprouts and sauce.
  7. Bring to a boil and simmer for 2 minutes or until noodles are tender.
  8. Serve noodles topped with green onions, peanuts and cilantro and accompanied by lime and hot sauce.
     

Recipe ideas using this product

Portions

4

Preparation

10 minutes

Cooking time

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Portions

4

Preparation

20 minutes

Cooking time

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Preparation

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Cooking time

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Portions

4 - 6

Preparation

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Cooking time

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