Vegetable Pad Thai

Great sprinkled with roasted peanuts and fresh coriander leaves with extra lime to serve.

INGREDIENTS

• 200g folded rice noodles
• 1 tbsp toasted sesame oil
• 300g pack vegetable stir fry
• 2 cloves garlic, crushed
• 150g beansprouts
• ½ tsp LoSalt
• 2 tsp tamarind paste
• 1 tsp reduced salt light soy sauce
• 2 medium eggs, beaten
• Juice 1 lime

METHOD

1. Cook the noodles according to pack instructions, drain.
2. Meanwhile, heat the oil in a wok or large frying pan and add the vegetable stir fry and garlic, fry for 3 minutes then add the beansprouts and fry for a further 1 minute.
3. Stir in the LoSalt, tamarind and soy and push a little of the mixture to the centre of the pan, add the egg into the space and cook until lightly scrambled then stir all together with the noodles, heat for 1-2 minutes to warm through.
4. Squeeze over the lime to serve.