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Meatless Monday – Veg Pad Thai

This recipe is perfect for vegetarian and vegan Thai food lovers who want a lighter noodle dish without the meat. 

Serves 4-6

You’ll need: McCain French Stir Fry; 300g rice noodles; 2 tablespoons tamarind soaked in ¼ cup warm water; 2 tablespoons honey; 1 tablespoon fish sauce; 2 tablespoons oyster sauce; 1 teaspoon white pepper powder; 30ml vegetable oil; 1 onion, sliced; 3 cloves garlic, crushed; 1 bunch spring onion, chopped; 3 eggs; 100g peanuts; 1 chopped chilli; 2 cups mixed sprouts; lime wedges.

How to:

Cook noodles according to packaging and set aside. Mix tamarind, honey, fish sauce oyster sauce and white pepper until well combined

Heat the oil on medium to high heat.

Add the onions, garlic and spring onions and cook for 3 minutes. Add the McCain French Stir Fry and cook for about 6 minutes.

Move the stir fry veg to one side of the pan and add in the eggs and scramble gently before combining with the veg in the rest of the pan

Add the drained noodles. Followed by the sauce, chilli, half the sprouts and peanuts – mix until the sauce is well combined about 3 minutes

Remove from the heat, top with the rest of the peanuts, sprouts and lime wedges and serve

* Recipe & image by McCain.

 

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