Vegetarian Pad Thai

This pad thai recipe is a non-spicy, vegetarian version of the traditional cellophane noodle dish. Serve on its own for a quick meal, or with a variety of curries for a more elaborate occasion.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 352 Calories

Ingredients

• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons chopped peanuts
• 1 pinch white sugar
• 1 clove garlic, minced
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon soy sauce
• 1 lime, cut into wedges
• 1 (6.75 ounce) package thin rice noodles
• 3 ounces fried tofu, sliced into thin strips
• 1 cup fresh bean sprouts

Recipe Instructions

Step 1

Place noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5 minutes, until pliable but not mushy; drain and set aside.

Step 2

Heat oil in a wok over medium heat. Add garlic and fry until golden brown. Add noodles, and fry until heated through. Push noodle mixture to one side of the wok.

Step 3

Break egg into the base of the wok and stir gently. As it begins to set, break it up and mix it into noodles. Add soy sauce and sugar. Stir in tofu, bean sprouts, peanuts, and cilantro. Remove from heat and garnish with lime wedges.