Vegetable pad Thai

Vegetable pad Thai

For a vegetarian version, replace fish sauce with soy sauce.

By , 21 September 2015
Vegetable pad Thai
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.41 per serving
Nutritional Info
Each 303g serving contains
  • Fat 20.6
  • Sat Fat 3.5
  • Sugar 11.2
  • Salt 4.1
  • Cals 500
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 691kJ/165kcal.
  • 2 large free-range eggs
  • 2 tbsp groundnut oil (or sunflower oil), plus a little for greasing
  • 250g pack Asda Egg Noodles
  • 4 tbsp lime juice
  • 2 tbsp tomato ketchup
  • 3 tbsp Asda Sweet Chilli Sauce
  • 3 tbsp Blue Dragon Thai Fish Sauce
  • 1 level tsp sugar (preferably brown sugar)
  • 250g broccoli, cut into florets
  • 4 spring onions, trimmed and sliced
  • 150g Asda Extra Special Shiitake Mushrooms, halved (or use ordinary mushrooms)
  • 100g Asda Fresh Tastes Beansprouts
  • 50g salted roasted peanuts peanuts, roughly chopped
  • Lightly beat the eggs and season. Grease a non-stick frying pan with oil, add the eggs and swirl round the pan to make a thin omelette. Slide on to a plate, roll up, cut into slices and set aside.

  • Add the noodles to a large pan of boiling water, bring back to the boil and simmer for 4 minutes. Drain and set aside.

  • Mix the lime juice with the tomato ketchup, sweet chilli sauce, fish sauce and sugar.

  • Have all the veg to hand so they'e ready when needed. Heat the oil in a wok or large frying pan and stir-fry the broccoli, spring onions and mushrooms for 3 minutes.

  • Add the beansprouts and noodles and stir-fry until hot. Add the lime juice mixture and toss together over a high heat to cook through.

  • Stir in the omelette slices and divide between four plates. Serve sprinkled with the chopped peanuts.