Vegetable pad Thai recipe

• Serves 4
• 12 mins to prepare and 10 mins to cook
• 430 calories/serving

Ingredients

• 200g flat rice noodles
• 4 tbsp tamarind sauce
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• ½-1 tsp chili flakes
• 2 tbsp vegetable oil
• Two garlic cloves, finely chopped
• Two large eggs, lightly beaten.
• 320g pack vegetable and beansprout stir fry
• 50g roasted peanuts, roughly chopped
• One lime, quartered.

Method

1. Soak the noodles in freshly boiled water for 12 mins. Strain and set aside.
2. While the noodles are soaking, mix the tamarind, fish sauce, sugar, and chili flakes.
3. Heat the vegetable oil in a large frying pan and add the garlic. Cook briefly, watching it not burn, then add the tamarind and fish sauce mixture.
4. Let this bubble for a minute, then transfer to a bowl.
5. In the same pan, on medium-high heat, add the beaten eggs.
6. Let them set for a minute without stirring. Once set, break vigorously with a wooden spoon.
7. Add the stir fry vegetables and cook for 2 mins, stirring from time to time.
8. Then add the noodles, pour over the sauce, mix well and cook for another minute or two.
9. Serve sprinkled with chopped peanuts and a squeeze of lime.

Tip: For a vegetarian version, simply omit the fish sauce.