Vegetarian Pad Thai© This vegetarian Pad Thai is a nutritious, restaurant quality dish that’s sure to impress family and friends. This fragrant meal will fill your kitchen with the tantalising aromas of fresh ingredients and spices. Main Details Serves: Serves 4Number of ingredients: 19 IngredientsTo prep: 5 Minutes PrepTo cook: 10 Minutes CookDifficulty: Difficulty Nutrition per servingEnergy : 1650kJProtein: 16gFat (total) : 12g- Saturated Fat: 2gCarbohydrate (total): 40gFibre: 6gSodium: 430mg Ingredients 200g dried rice stick noodles 3 cloves garlic, peeled and chopped 2 birds eye chilies, deseeded and chopped (optional) 3 coriander roots, roughly chopped 2 teaspoons peanut oil 2 eggs, lightly beaten 1 red onion, finely sliced 1 tablespoon tamarind concentrate 2 teaspoons brown sugar 125g tofu, cut into 2cm pieces 1/4 cup roasted, unsalted peanuts, chopped 3 cups bean sprouts 6 shallots (green onions) finely sliced 2 tablespoons reduced salt soy sauce 1 tablespoon lime juice 1 lebanese cucumber, cut into matchsticks 2 tablespoons coriander leaves, whole 1 tablespoon mint leaves, whole Lime wedges to serve Method Place noodles in a large heatproof bowl, cover with boiling water; stand until just tender, drain. Using a mortar and pestle, or small food processor, crush garlic, chilies and coriander to a paste. Heat 2 teaspoons of the oil in a wok or large frying pan. Pour egg into wok; cook over medium heat, tilting pan, until almost set. Remove omelette from wok; roll tightly, slice thinly. Lightly fry tofu in batches in wok and place to side. Heat remaining oil in wok or frying pan, stir-fry onion until soft but not coloured, add paste, tamarind concentrate, brown sugar, lime juice and tofu. Stir fry for 2 minutes or until fragrant. Add half the nuts, sprouts and shallots; stir fry until sprouts are just wilted. Add noodles, sauce and juice; stir-fry until hot. Remove from heat; sprinkle with omelette, cucumber, coriander, mint and remaining nuts, sprouts and shallots over Pad Thai. Serve with lime wedges.