Ingredients
Method
1.Place noodles in a large heatproof bowl; cover with boiling water. Stand for 15 minutes or until just tender. Drain noodles, toss with 2 teaspoons of the oil; cover with plastic wrap to prevent drying out.
2.Stir the ¼ boiling water, sugar, tamarind, juice and tamari in a bowl until sugar dissolves. Set aside.
3.Heat a wok over high heat; add 1 tablespoon of the remaining oil. Add vegetable mix; stir-fry for 4 minutes or until vegetables are tender; remove from wok.
4.Add egg to wok; swirl to coat base and side. Cook egg for 1 minute or until just set. Transfer to a board; chop.
5.Heat remaining oil and garlic in wok; stir-fry for 1 minute or until fragrant. Return vegetables to wok with noodles, tamari sauce mixture and three-quarters of the spring onions. Stir-fry for 2 minutes or until noodles are heated. Stir in chopped egg.
6.Remove from heat. Sprinkle over half the peanuts and half the shallots; toss to combine.
7.Plate up noodles topped with bean sprouts, coriander and the remaining chopped peanuts, sliced spring onion and fried shallots. Serve with lime halves.
You could use a fresh or frozen vege stir-fry mix, or chop up 400g of your favourite fresh vegetables. This is a great base recipe for pad Thai. Once you’ve mastered it, add other veges, or even meat. You could stir-fry prawns or chicken at the start and add in step 5. For a vegan version, omit the egg omelette – perhaps adding tofu to boost the protein.
Note
