Veggie Pad Thai
Veggie Pad Thai.png



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

150g beansprouts

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.