Vegetable Pad Thai


Great sprinkled with roasted peanuts and fresh coriander leaves with extra lime to serve.


  • 200g folded rice noodles
  • 1 tbsp toasted sesame oil
  • 300g pack vegetable stir fry
  • 2 cloves garlic, crushed
  • 150g beansprouts
  • ½ tsp LoSalt
  • 2 tsp tamarind paste
  • 1 tsp reduced salt light soy sauce
  • 2 medium eggs, beaten
  • Juice 1 lime


  1. Cook the noodles according to pack instructions, drain.
  2. Meanwhile, heat the oil in a wok or large frying pan and add the vegetable stir fry and garlic, fry for 3 minutes then add the beansprouts and fry for a further 1 minute.
  3. Stir in the LoSalt, tamarind and soy and push a little of the mixture to the centre of the pan, add the egg into the space and cook until lightly scrambled then stir all together with the noodles, heat for 1-2 minutes to warm through.
  4. Squeeze over the lime to serve.