Prep time: 10 mins
Cooking time: 10 mins
Ingredients
-
- 125g
medium rice noodles
- 6 tbsp
groundnut oil
- 1
red onion
- 1
red chilli, de-seeded and finely chopped
- 1
garlic clove, crushed
- 349g
Blue Dragon Tofu
- 1
lime, juiced
- 1/2 tbsp
Blue Dragon Sweet Chilli Dipping Sauce
- 2 tsp
brown sugar
- 1
egg
- Small handful
coriander, chopped
- Small sprig
mint leaves, stems removed
- 2
spring onions, cut into rounds
- 25g
salted peanuts, chopped
- 1
lime wedge, to serve
Serves: 2
Try this recipe with
Sweet Chilli Dipping Sauce Hot
Vegetarian Pad Thai
A vegetarian version of the classic street style stir fried noodles.
Preparation:
- Cook the noodles according to the pack instructions until 'al dente'. Run under cold water to stop them cooking. Set aside.
- Heat a tablespoon of oil in a wok or frying pan until very hot and stir fry the sliced red onion, chilli and garlic for 1-2 minutes. Set aside.
- Cut the tofu into cubes around 2cm large. Heat the remaining oil and stir fry the cubes, carefully so as not to break them, until golden brown and crispy.
- Return the onion, chilli and garlic to the pan with the lime juice, Blue Dragon Sweet Chilli dipping sauce, sugar and the noodles. Stir fry over a high heat for 1 minute or so, until heated through.
- Crack over an egg and let it begin to set. Then carefully stir it in to the noodles until it takes the appearance of little shreds of egg through the noodles.
- Remove from the heat and toss in the coriander, mint, spring onions and peanuts. Spoon onto plates or bowls and garnish with peanuts and a lime wedge.
Useful tip:
Always soak your rice noodles before stir-frying or adding to a salad... more