Vegetable Pad Thai
Enjoy this vibrant and flavorful Vegetable Pad Thai, a naturally gluten-free and dairy-free meal perfect for a healthy dinner. Packed with fiber-rich vegetables and prebiotic garlic to support gut health, it also delivers a high-protein punch from eggs and peanuts for a truly satisfying and nourishing experience.
Avg. Recipe Cost (US)
$7.22
Avg. Recipe Cost (UK)
£4.74
Nutritional Information (approx)
- Calories: 495 kcal
- Protein: 20 g
- Fats: 15 g
- Carbs: 70 g
- Fibre: 8 g
Tags
Dairy Free Gluten Free High Protein Dinner
Ingredients
- flat rice noodles or soya bean noodles - 7 oz. (200g)
- tamarind sauce - 4 tbsp.
- fish sauce - 2 tbsp.
- brown sugar - 1 tbsp.
- chili flakes - ½-1 tsp.
- coconut oil - 2 tbsp.
- garlic cloves - 2 (finely chopped)
- large eggs - 2 (lightly beaten)
- stir fry vegetables - 11.2 oz. (320g)
- roasted peanuts - ⅜ cup (50g)
- lime - 1 (quartered)
Preparation Instructions
- 1. Prepare the noodles according to instructions on packaging. In the meantime, mix the tamarind, soy sauce, sugar and chili flakes together.
- 2. Heat the oil in a large frying pan or wok and cook the garlic for 1 minute, and then add the sauce mixture. Let this bubble for a minute, and then transfer to a bowl.
- 3. In the same pan, on medium-high heat, add the beaten eggs. Let them set for a minute, without stirring. Once set, break vigorously with a wooden spoon.
- 4. Add the stir-fry vegetables and cook for 2 minutes. Then add the noodles, pour over the sauce, stir well and cook for another minute or two. Serve sprinkled with peanuts and a squeeze of lime.