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Name: Vegetarian Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Thai
Ingredients: 1/2 juice Lime; 1 package Tofu Diced; 1 Carrot minced with peeler; 1 bag chopped bok choy coarsley; 1 clove Garlic; 1 package Asian noodles; 2 Green onions minced; 1 bunch corriander minced; 2 tbsp Soy sauce; 2 tbsp Red wine vinegar; 2 tbsp Brown sugar; 5 tbsp Olive oil; 2 Eggs; 500 ml Chicken broth

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INGREDIENTS

1/2 juice Lime
1 package Tofu ; Diced
1 Carrot ; minced with peeler
1 bag chopped bok choy ; coarsley
1 clove Garlic
1 package Asian noodles
2 Green onions ; minced
1 bunch corriander ; minced
2 tbsp Soy sauce
2 tbsp Red wine vinegar
2 tbsp Brown sugar
5 tbsp Olive oil
2 Eggs
500 ml Chicken broth

Servings

INSTRUCTIONS

1.Foe the sauce, in a small bowl, combine 1/3 cup of water, soy sauce, lime juice, vinegar and brown sugar. Set aside.

2. In a large deep skillet or a wok, warm 2 tbsp of oil over medium-high heat. Add tofu, carrot and bok choy, cook until tofu is golden, about 5 mins. Transfer to plate and set aside.

3. Add 1 tbsp of oil in the skillet. Add garlic and crack eggs into the skillet, scramble gently to break the yolks ans retain yellow and white parts. Cook 1 min, transfer to plate and set aside.

4. In the skillet, add 2 tbsp of oil over medium heat. Add the sauce and the broth . Add noodles (uncooked), cook for about 4-6 mins or until noodles are ready. Add more water of needed. season with salt and pepper.

5. Divide noodles on plates and top with tofu mixture, eggs, green onion and coriandre. garnish with your favorite hot sauce if you enjoy spicy meals.

NOTES

I would start cooking the tofu alone to make it brown quicker and add the carrots and bok choy mid way to ensure the Tofu is a bit more brown.

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Vegetarian Pad Thai

1/2 juice Lime
1 package Tofu Diced
1 Carrot minced with peeler
1 bag chopped bok choy coarsley
1 clove Garlic
1 package Asian noodles
2 Green onions minced
1 bunch corriander minced
2 tbsp Soy sauce
2 tbsp Red wine vinegar
2 tbsp Brown sugar
5 tbsp Olive oil
2 Eggs
500 ml Chicken broth

1.Foe the sauce, in a small bowl, combine 1/3 cup of water, soy sauce, lime juice, vinegar and brown sugar.  Set aside.
2. In a large deep skillet or a wok, warm 2 tbsp of oil over medium-high heat.  Add tofu, carrot and bok choy, cook until tofu is golden, about 5 mins.  Transfer to plate and set aside.
3. Add 1 tbsp of oil in the skillet.  Add garlic and crack eggs into the skillet, scramble gently to break the yolks ans retain yellow and white parts.  Cook 1 min, transfer to plate and set aside.
4. In the skillet, add 2 tbsp of oil over medium heat.  Add the sauce and the broth .  Add noodles (uncooked), cook for about 4-6 mins or until noodles are ready.  Add more water of needed.  season with salt and pepper.
5.  Divide noodles on plates and top with tofu mixture, eggs, green onion and coriandre.  garnish with your favorite hot sauce if you enjoy spicy meals.

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Nutrition

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Serving Size: 1 Serving (293g)
Recipe Makes: 6 Servings

Calories: 151
Calories from Fat: 56 (37%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 1.9g
Cholesterol 1.6mg		1 %
Sodium 389.6mg		13 %
Potassium 624.7mg		16 %
Total Carbohydrate 18g		5 %
	Dietary Fiber 1.9g	7 %
	Sugars, other 16.2g
Protein 8.7g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 151

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