Veggie pad thai

⏱ 25 min · Serves 2

Sweet, tangy and savoury stir-fried noodles with egg, beansprouts and a scatter of peanuts. Get everything chopped before you start — it cooks in minutes.

Per serving: 565 kcal · 18.0g protein · 70.0g carbs · 24.0g fat

Ingredients

• 150g flat rice noodles
• 2 tablespoons soy sauce
• 1 tablespoon tamarind paste (or lime juice)
• 1 tablespoon sugar
• 2 tablespoons oil
• 2 garlic cloves, chopped
• 2 eggs, beaten
• 150g beansprouts
• 4 spring onions, sliced
• Handful of peanuts, chopped
• Lime wedges, to serve

Method

1. Soak the noodles in just-boiled water for 6 to 8 minutes until pliable, then drain.
2. Mix the soy sauce, tamarind and sugar in a small bowl.
3. Heat the oil in a wok or large pan and fry the garlic for 30 seconds. Push to one side, pour in the eggs and scramble until just set.
4. Add the drained noodles and the sauce and toss over a high heat for 2 minutes.
5. Throw in the beansprouts and spring onions and stir-fry for another minute.
6. Serve topped with chopped peanuts and lime wedges.