Vegetable pad thai

Ingredients

• 8 oz flat rice noodles
• 3 eggs
• 2 carrots
• 1 red bell pepper
• 2 cups bean sprouts
• 4 green onions
• 1 lime
• ⅓ cup roasted peanuts
• 3 tbsp soy sauce
• 2 tbsp tamarind paste
• 2 tbsp brown sugar
• 2 tbsp vegetable oil

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Method

1. Soak the noodles in hot water until pliable, about 8 minutes; drain. Mix the soy sauce, tamarind and sugar.
2. Stir-fry the carrot and pepper 2 minutes, push aside and scramble the eggs.
3. Add the noodles and sauce and toss until the noodles are tender, 2 to 3 minutes.
4. Toss in the bean sprouts and green onions, and serve with chopped peanuts and lime.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer