Vegetarian Pad Thai

OOoh I love a noodle dish and Pad Thai is one of my favourites. I cooked this vego version for Anthony for his birthday dinner and it went down a treat.

2 servings of thick flat rice noodles
2 eggs
4 cloves garlic, minced
3 spring onions, finely chopped
1 cup of snowpeas, chopped
Any other vegies you find in the cupboard like bok choy, choy sum, spinach, carrot, capsicum etc.
2 cups bean sprouts
1/3 cup fresh coriander, chopped
1/4 cup ground peanuts (OR substitute with cashews/almonds)
4-5 tablespoons of sesame oil
3-4 tablespoons of vegetable stock
lime wedges for serving

1 tablespoon of tamarind paste
1/4 cup hot water
4 tablespoons of tamari or soy sauce
3 tablespoons of brown sugar
Optional – 1 to 2 teaspoons of sweet chili sauce

1. Soak noodles in a bowl of warm water for 5-10 minutes, until edible but still a bit crunchy.
2. Boil hot water in your kettle and poor some into a drinking mug. Dissolve the tamarind paste in the hot water.
3. Add the other pad thai sauce ingredients and stir well. Add sugar to taste.
4. Place a wok over medium-high heat. Add 1-2 tablespoons of sesame oil plus the garlic and spring onions. Stir-fry 1 minute to release the fragrance.
5. Add the other vegies (but not the bean sprouts) and the stock to your pan. Stir-fry 2 minutes, or until vegies are slightly softened.
6. Take ingredients out of pan and put to the side.
7. Add  another tablespoon of sesame oil to the center of the wok/pan. Add the eggs and stir-fry briefly to scramble them.
8. Add the vegies back into the pan. Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1-2 minutes.
9. Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky.
10. Add the bean sprouts and a handful of the coriander plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done (they should be soft but sticky).
11. Place noodle mixture onto a serving platter. Sprinkle with the rest of the coriander and ground nuts. Add wedges of fresh-cut lime on the side for a bit of zing!

Inspired by this fantastic recipe

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