Vegetable Pad Thai

Ingredients

• 300 g Rice Noodles
• 1200 ml Water
• 45 g Tamarind paste
• 45 ml Soy sauce
• 30 g Brown sugar
• 1 Lime
• 15 ml Sriracha(optional)
• 30 ml Vegetable oil
• 2 Eggs
• 2 clove Garlic
• 15 g Ginger
• 150 g Carrot
• 200 g Bell pepper
• 200 g Zucchini
• 200 g Bean Sprouts
• 60 g Spring Onion
• 60 g Roasted peanuts
• 15 g Fresh cilantro(optional)
• 10 ml Sesame oil(optional)
• 4 g Salt
• 1 g Black pepper(optional)

Method

1. 1

   Soak the rice noodles in a large bowl with 1200ml hot (just-boiled) water until pliable but not fully soft, 6–8 minutes. Drain well and rinse briefly with cool water to stop cooking; shake off excess water.

2. 2

   Make the sauce: in a small bowl, whisk tamarind paste, soy sauce, brown sugar, juice from 1 lime, and sriracha (if using) until the sugar dissolves.

3. 3

   Prep the veg: finely grate or julienne the carrot, thinly slice the bell pepper, and cut zucchini into thin matchsticks. Slice the green onions; roughly chop the roasted peanuts; chop coriander (if using).

4. 4

   Heat 15ml vegetable oil in a large wok or frying pan over high heat. Add eggs and scramble quickly until just set. Transfer to a plate (they’ll finish cooking later).

5. 5

   Add remaining 15ml vegetable oil to the pan. Stir-fry garlic and ginger for 30–45 seconds, then add carrot, bell pepper, and zucchini. Cook, tossing, until crisp-tender, 3–4 minutes.

6. 6

   Add drained noodles and the sauce. Toss constantly for 2–3 minutes until the noodles are glossy and the sauce clings (add 30–60ml water only if the pan looks dry). Stir in bean sprouts, scrambled egg, green onions, sesame oil (if using), salt, and black pepper. Serve topped with peanuts and coriander, with extra lime wedges if you like.