Vegetarian Pad Thai
with scrambled eggs, bell pepper, carrots, zucchini, lime and peanuts
Informations supplémentaires
25 min.
|
655 kcal
|
easy
|
|
Printable version
1. Setup
Chop the peanuts. Reduce to a fine powder for younger ones. Slice the onion. Cut the pepper and the zucchini into sticks. Finely cut the carrots into sticks, or grate it. Separate the cilantro and the basil leaves from the stems. Cut the lime in half. In a bowl, whisk the eggs.
2. Cook the noodles
Bring a pot of water to a boil. Add the rice noodles and cook for 3-4 minutes. Drain and reserve.
3. Cook the vegetables
In a pan over medium-high heat, add a drizzle of oil. Add the onion, the carrots, the zucchinis and the peppers. Season with salt and pepper and cook for 5-6 minutes. Push the vegetables to one side of the pan and add the eggs. Cook the eggs for 1-2 minutes and mix with the vegetables.
4. Make the sauce
In a bowl, combine the sauce, the lime juice and the brown sugar.
5. Assemble
Add the rice noodles, the basil leaves and the sauce to the pan. Mix well.
6. Plate your dish
Serve the vegetarian pad thai. Garnish with the peanuts and the cilantro leaves. It is also possible to leave the garnishes in the center of the table and let everyone help themselves. Bon appétit!
180gRice Noodles
2unitFresh egg
1unitPepper(s)
1unitCarrot(s)
1unitZucchini(s)
30gPeanuts
1unitLime
1unitYellow Onion(s)
1unitBasil, coriander
20gBrown Sugar
60mlSauce Mix (soy sauce,liquid tamarind concentrate)
What you need
Pan, pot, bowl.
655 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
120g
40%
fat
11g
17%
cholesterol
193mg
64%
fiber
7g
28%
protein
20g
saturated
3g
15%
sodium
1290mg
54%
sugar
31g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg