We’re gonna be throwing loads of vegetarian recipes at you guys whilst we experiment with living meat-free. We’ve been doing it for about a month now and apart from the odd fry up, we can’t remember the last time we cooked meat, which is a massive achievement for typical meat lover Josh.
We’ve mostly been looking at dinners we normally cook and working out how to make them filling and delicious without any meat, super easy. Today we’ve got a Pad Thai packed with veggies for you.
Vegetarian Pad Thai | Serves 2 | 30 minutes
- 200g noodles (we used ribbon noodles but I’d recommend using rice noodles)
- 1 egg
- 1 pepper
- 1 red onion
- 1 carrot
- 1 tsp chopped garlic
- 1 tsp chopped chilli
- handful of spinach
- 200ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp dark brown sugar
- 4 tsp tamarind paste
- 1 tsp fish sauce
- a good squeeze of sriracha
- fresh chopped basil & coriander
- salt & pepper
- olive oil
- 1/2 cup crushed peanuts
- Heat oil in a wok or large frying pan to medium/high heat.
- Blitz the onion and carrot in a food processor (or dice finely) and add to the wok.
- Roughly chop the pepper, add to the wok and mix thoroughly. Cook until softened for around 5 minutes.
- Add chopped garlic and chilli, cook for a couple of minutes then throw in the spinach and cook until wilted.
- Add the stock along with the soy sauce, tamarind, sugar, fish sauce, sriracha and rice vinegar. Mix well.
- Season with salt and pepper and reduce until the sauce has thickened.
- Add noodles and peanuts, mix for 2-3 minutes.
- Crack an egg into the pan, mix and cook for a couple of minutes.
- Mix in your herbs and serve. We added another squeeze of sriracha and some fresh basil on top.