There's so much to love about this pad Thai – it's vegetarian, it's packed with authentic flavour, and it takes just 20 minutes to make. Adding cauliflower and broccoli florets to this midweek dinner idea creates a wonderful vegetarian alternative with extra crunch.
- In a small pan, gently heat the soy sauce, tamarind paste, ketchup, chilli paste, peanut butter and lime juice. Meanwhile, heat the oil in a wok. Add the shallot, cauliflower, broccoli, carrot and garlic, then stir-fry for 3-4 minutes, until just tender.
- Add the beansprouts and noodles, stir-fry for 2 minutes more, then push everything to one side of the pan.
- Crack in the eggs, leave to set slightly, then stir to break into pieces. Toss the noodle mixture with the egg, then pour over the warm sauce. Cook for 2 minutes, tossing until everything is combined and well coated in the sauce.
- Divide between 4 plates and scatter over the spring onions, coriander and peanuts. Serve with lime wedges for squeezing over.
Tip: Prefer your noodles with a kick? Simply add a little chopped red chilli to the wok with the shallot or serve with a drizzle of chilli sauce.
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