Lemongrass Pad Thai

Lemongrass Pad Thai

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Plant Based Bag (4 nights for 4) on Sunday, January 12, 2020.
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Ingredients

Pad Thai

  • 1 pack rice stick noodles
  • 1 pack lemongrass paste
  • 2 makrut lime leaves, stem removed & thinly sliced
  • 1 pack white button mushrooms, thinly sliced
  • 2 spring onions, thinly sliced
  • 1 pack green beans, halved
  • 2/3 pack mung bean sprouts
  • 1 block tofu, crumbled
  • 1 pack pad Thai sauce

To Serve

  • 1 pack peanuts
  • Remaining mung bean sprouts
  • 1 red chilli (optional), thinly sliced
  • 1/2 bunch mint, chopped

Steps

  1. Bring a pot of salted water to the boil. Prep veggies.
  2. Cook noodles. Cook noodles in boiling water for about 5 minutes, until tender. Drain, then run under cold water to cool. Toss in a drizzle of sesame oil to prevent sticking.
  3. Start pad Thai. Heat a drizzle of oil in a fry-pan or wok on medium-high heat. Add lemongrass paste, makrut lime leaves, mushrooms and spring onions and cook, stirring, for 4 minutes, until starting to brown.
  4. Add noodles. Add cooked noodles, green beans, first measure of mung bean sprouts, tofu, pad Thai sauce and a drizzle of sesame oil. Mix to combine and cook a further 2 minutes, stirring, until noodles are well coated in sauce and hot through.
  5. Serve noodles topped with peanuts, remaining mung bean sprouts, chilli and mint.

Nutritional Information

Energy 2233 kj
534 kcal
Protein 20.0g
Carbohydrate 84.6g
Fat 11.4g