This recipe is a flavour-packed dish that not only delights the taste buds with its robust combination of savoury, tangy, and slightly spicy flavours but also offers many nutritional benefits. The dish is a harmonious blend of various wholesome ingredients, starting with pad Thai noodles as the base, delivering carbohydrates for energy. It incorporates a tofu scramble seasoned with turmeric powder and black pepper. It provides a plant-based source of protein while offering essential amino acids necessary for muscle repair and overall bodily functions.
The array of vegetables in this dish contributes a wealth of vitamins and minerals. Bok choy, bean sprouts, and edamame are rich in vitamins A, C, and K, offering antioxidants that support overall immune function and promote healthy skin. Brown onions, garlic, and ginger not only enhance the dish’s flavour but also provide health benefits, such as potential anti-inflammatory and immune-boosting properties. Peanuts, aside from adding a fantastic crunch, contain healthy fats, fibre, and essential nutrients, contributing to heart health and aiding in satiety.
Moreover, the sauce components like soy sauce, tomato sauce, hoisin sauce, rice wine vinegar, and vegetable stock, although used in moderation, add depth and flavour to the dish. The balanced mix of these ingredients creates a delectable yet healthful culinary experience, bringing together a wealth of nutrients and flavours in a single plate.
Vegetable Pad Thai
- 1 packet pad thai noodles
- 2 cups scrambled tofu
- 2 tbsp lite soy sauce
- 2 tbsp tomato sauce (ketchup)
- 1 tbsp hoisin sauce
- 1 tbsp rice wine vinegar
- 2 tsp garlic chilli sauce
- ⅓ cup vegetable stock
- 1 brown onion diced
- 2 cloves garlic minced
- 2 tsp fresh ginger minced
- ¼ cup shelled edamame beans
- ½ cup bean sprouts
- 3 spring onion (green onion)
- 2 tsp peanuts chopped
- 2 cups bok choy chopped
- 1 lime
- Cook noodles to packet instructions and set aside.
- Next dry-fry in a pan, onion with the garlic and ginger in a small amount of stock or water. Add mushroom and red capsicum once the onion is transparent. Once heated through, remove from the pan and set aside.
- In the same pan, combine all the sauces. Then add the all vegetables and mix them into the sauce.
- Next mix in the noodles, tofu scramble and onion mix. Heat through before serving.
- Serve topped with coriander, chopped peanuts and bean sprouts. Add segmented lime to the side of the plate to squeeze over the dish.