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Vegetarian pad thai

Sweet and savoury, fresh and crunchy, this easy meal celebrates everything Thai.
Ingredients
  • 1 packet flat rice noodles (4 serves)
  • 1 lemon
  • 2 tablespoons low-salt soy sauce
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon water
  • 1 tablespoon oil
  • 3 teaspoons crushed garlic
  • 2 eggs, beaten
  • 2 carrots, peeled and grated
  • 1 capsicum, chopped into strips
  • 4 spring onions, chopped
  • 2 cups bean sprouts
  • 1 tablespoon peanuts, chopped (optional)
Method
  1. 1. Cook the noodles, according to packet directions and drain.
  2. 2. In a small bowl, mix together the juice from the lemon, soy sauce, sweet chilli sauce, brown sugar and water. Set aside.
  3. 3. Heat the oil in a large pan over medium/high heat.
  4. 4. Add the garlic and stir-fry for 1 minute.
  5. 6. Add eggs and cook untill scrambled.
  6. 7. Add grated carrot and capsicum. Cook for 1 minute.
  7. 6. Mix in the noodles and pour over the soy sauce mix.
  8. 7. Add the bean sprouts and spring onion and mix all to combine. Take off the heat.
  9. 8. Serve sprinkled with chopped peanuts.
Notes
Other additions that work well in this dish include grated zucchini, frozen peas or beans and tofu.

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