Vegetarian Pad Thai

Try your hand at our version of what may arguably be the most well-known dish in Thai cuisine, which is a whole lot easier to prepare with the aid of our delicious Pad Thai Sauce! This dish takes a maximum of 10 minutes to prepare and about another 10 mins to cook! Super fast and satisfying for a busy night in!


Ingredients

(Serves 2-3)

200g dried thin, flat rice noodles, soaked in lukewarm water until pliable but firm (about 15 min), then drained

120ml-150ml Mekhala Organic Pad Thai Sauce

1-2 tbsp vegetable oil

100g extra firm tofu, cubed

2 eggs

Handful fresh bean sprouts, plus extra for garnish

1-2 Tbsp crushed roasted peanuts, plus extra for garnish.

Handful of Chinese chives, cut into 2-3cm pieces

For serving:

Lime wedges

Chilli Flakes

Sugar

Method

1. Heat oil in wok over medium heat and crack in the 2 eggs. Stir/scramble the eggs until almost cooked.

2. Turn the heat up to high, then add drained noodles and stir-fry until the cooked eggs have been broken up.

3. Add Mekhala Pad Thai Sauce and stir-fry until it has been absorbed.

4. Add tofu & peanuts, then stir-fry until almost dry.

5. Stir through bean sprouts and Chinese chives.

6. Transfer noodles to serving plate(s). Garnish with the extra bean sprouts & crushed peanuts and serve with lime wedges, chilli flakes and sugar on the side.

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#noodles #tofu #stirfry #PadThaiSauceDressingDip

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