Vegetable Pad Thai
Vegetable Pad Thai is a tantalizing dish that marries a delightful medley of flavours tempting taste buds with its savoury and tangy notes. This classic Thai noodle dish combines chewy pad Thai noodles with an ensemble of fresh, vibrant vegetables and tofu. The ingredients dance in a flavourful union, including tofu seasoned with turmeric powder and black pepper alongside a savoury sauce blend of soy sauce, tomato sauce, hoisin sauce, rice wine vinegar, garlic chilli sauce, and vegetable stock.
Ingredients
- 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
Instructions
- 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.
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