Easy Vegetable Pad Thai
Ingredients
- 400g rice noodles
- 1 onion, finely sliced
- 2 carrots, peeled and finely sliced
- 2 red peppers, finely sliced
- 2 tbsp coconut oil
- 3 eggs, beaten
- 1/2 cup toasted unsalted peanuts
- 2 cups bean sprouts
- 2 spring onions, sliced
- handful coriander leaves
- 1 tbsp sesame seeds
Sauce
- 2 tablespoons fish sauce
- 3 tbsp coconut sugar
- 3 tbsp rice vinegar
- 3 tbsp soy sauce
- 1 tsp chili oil
Preparation
Mix together the sauce ingredients in a bowl and set aside.
Prepare the vegetables, slice everything and have it ready to go.
Prepare the noodles as per pack instructions.
Whisk the eggs and set aside.
Heat the coconut oil in a wok or large pan over medium to high heat and add the onion and cook for about 3 minutes.
Add the peppers and onion and cook for another minute.
Add the cooked noodles and mix through.
Add the sauce and cook for another minute making sure the sauce is well distributed.
Push the noodles to the side to make room for the eggs, pour them into the pan and let it sit for around 30 seconds.
Add the bean sprouts and, using two spatulas or tongs, mix everything together to mix the eggs through and cook for no more than another minute.
Top with the spring onions, peanuts, coriander and sesame seeds.
Serve immediately and enjoy.
Notes
Slicing the vegetables is the most time-consuming part, but the cooking takes less than 10 minutes.
