Vegetarian Pad Thai
- 250 g rice stick noodles
- 3 tsp vegetable oil
- 450 g hard tofu, cubed
- 1 red onion, thinly sliced
- 2 garlic cloves, crushed
- 1 bunch baby bok choy, shredded
- 1 red capsicum, deseeded, thinly sliced
- 1 egg
- 2 Tbsp salt-reduced soy sauce, standard soy sauce can substitute
- 3 limes
- 2 long red chilli, deseeded, sliced
- coriander leaves, to serve
1. Place noodles into a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 10 minutes to soften. Stir with a fork to separate. Drain.
2. Heat 1 tsp of oil in a wok over high heat. Add half the tofu and stir-fry for 2 minutes or until golden. Transfer to a plate lined with paper towel. Reheat wok and repeat with the remaining tofu.
3. Heat the remaining oil in the same wok over medium heat until it's just smoking. Add onion and stir-fry for 2 minutes. Add the garlic and stir-fry for 1 minute. Add the bok choy and capsicum, and stir-fry for 2 minutes. Drizzle 2 tbs water over vegetables. Cover wok and cook vegetables for a further 2 minutes or until they are just tender.
4. Meanwhile, mix the egg with the soy sauce, juice of 1 lime, and half of the chilli in a jug. Cut the remaining limes into wedges and set aside.
5. Add the noodles and egg mixture to the wok. Toss mixture until well combined. Return tofu to wok and toss to combine.
6. Divide the pad thai among serving bowls. Top each bowl with coriander leaves and sliced chilli. Serve the pad thai with lime wedges.