PREP + COOK TIME 40 MINUTES
(+ STANDING) SERVES 6
200g dried rice noodles
80ml (⅓ cup) peanut oil
60ml (¼ cup) boiling water
135g (½ cup) grated palm sugar or brown sugar
1 tablespoon tamarind purée
60ml (¼ cup) lime juice
80ml (⅓ cup) gluten-free tamari
400g packaged fresh stir-fry vegetable mix
3 eggs, beaten lightly
2 cloves garlic, crushed
4 spring onions, sliced thinly diagonally
100g (⅔ cup) roasted unsalted peanuts, chopped coarsely
25g (⅓ cup) fried small shallots
10g (½ cup) loosely packed coriander leaves
1 lime, halved
1 Place noodles in a large heatproof bowl; cover with boiling water. Stand for 15 minutes or until just tender. Drain noodles, toss with 2 teaspoons of the oil; cover with cling film to prevent drying out.
2 Stir the boiling water, sugar, tamarind, juice and tamari in a small jug or bowl until sugar dissolves.
3 Heat a wok over high heat; add 1 tablespoon of the remaining oil. Add vegetable mix; stir-fry for 2 minutes or until vegetables are tender; remove from wok.
4 Add egg to wok; swirl to coat base and side. Cook egg for 1 minute or until just set. Transfer to a board; coarsely chop.
5 Heat the remaining oil and garlic in wok; stir-fry for 1 minute or until fragrant. Return vegetables to wok with noodles, three-quarters of the spring onion and sauce mixture; stir-fry for 2 minutes or until noodles are heated. Stir in chopped egg.
6 Remove from heat. Sprinkle over half the peanuts and half the shallots; toss to combine.
7 Serve noodles topped with beansprouts, coriander and remaining peanuts, spring onion and shallots; serve pad thai with lime halves.