Vegan pad Thai
An easy, vegan alternative to classic pad Thai, this version combines tofu and asparagus with crispy beansprouts, onions, rice noodles and a zingy sauce. Serve with peanuts, coriander and lime wedges
Veg-packed noodle & egg bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 medium eggs
- 125g dried medium egg noodles
- 200g stir-fry vegetables
- 120g pouch stir-fry sauce
Nutrition: per serving
- kcal510
- fat20g
- saturates3g
- carbs59g
- sugars14g
- fibre7g
- protein21g
- salt1.8g
Method
step 1
Boil the eggs for 6 mins, then set aside in cold water. Cook the noodles following pack instructions, drain and toss with 1 tbsp sunflower oil. Heat another 1 tbsp oil in a frying pan over a medium heat. Fry the veg for 5 mins. Heat the noodles through with the veg and sauce, and season. Peel the eggs and cut in half. Divide the noodles between bowls and top each with the eggs.
