Based on an authentic Pad Thai recipe, this quick and easy vegetarian version is made with broccoli, red peppers and no tofu.
- FOR THE PAD THAI SAUCE:
- 1 tbsp fish sauce
- 1 teaspoon Sugar
- 1 tbsp tamarind sauce
- 2 tablespoons Water
- 4 tablespoons Roasted unsalted peanuts
- 2 lemon or lime wedges
- FOR THE PAD THAI:
- 1 tbsp Vegetable oil
- 2 Finely chopped shallots
- 2 cloves Finely chopped garlic
- 150 grams Broccoli florets
- 1 Red bell pepper, sliced
- 80 grams cooked rice noodles
- 2 Eggs
- 100 grams Bean sprouts
- 2 Spring onions, chopped
- Chopped peanuts and chili flakes, for garnish
- Lime or lemon wedges, for serving
Prepare the sauce by mixing all the ingredients. Test the taste and adjust accordingly.
Heat vegetable oil in a wok or other large skillet over medium heat. Add the chopped shallots and garlic and sauté for 1 minute. Add the broccoli florets and sliced bell pepper, and sauté for 2 to 3 minutes until the broccoli is slightly softened.
Add the sauce, mix well and cook for one minute. Add the cooked noodles, mix well and cook for another minute.
Move the vegetables and noodles to one side of the pan. Break the eggs directly into the empty half of the pan, break the yolks and mix thoroughly without mixing them with the vegetables and noodles. Let the eggs fry until just cooked, then mix them with the rest.
Add the chopped bean sprouts and spring onions and mix well. Plate and garnish with chopped peanuts, chili flakes and a wedge of lemon or lime.