VEGETARIAN PAD THAI WITH OMELETTE & TOFU

Ingredients

• 200 g Pad Thai noodles

• 3 garlic cloves, finely chopped

• 15 ml piece ginger, grated

• 2 thai chillies, chopped

• 90 ml vegetable oil

• 297 g cubed tofu

• 2 free range egg, lightly beaten

• baby vegetables

• 100 g roasted peanuts

• 2 cups bean sprouts

• 120 ml soy sauce

• 4 tsp lime juice

• 45 ml fresh coriander, leaves picked from stalks

Cooking Instructions

1. Place noodles in boiling water, drain and keep on the side.

2. Add a little vegetable oil to prevent them from sticking. Add a drizzle of oil to the wok and fry garlic, ginger and chilli.

3. Add Tofu and brown on both sides. Remove and keep warm. Brush pan with a little oil, whisk egg and pour into warm pan with a small scatter of coriander. 4. Turn over and cook until omelette is just set. Roll up and keep warm. Add another splash of oil and stir-fry vegetables one at a time.

5. Once all the vegetables are done, put noodles, soy sauce and lime juice into a serving dish. Scatter with bean sprouts and roasted peanuts.

6. Add vegetables and omelette slices and drizzle with a little extra soy sauce to taste.

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