Vegetarian Pad Thai
with Portobello Mushroom & Edamame
Cooking time
15 minutes
Servings
2/4
Calories
720 /serving
That tangy note you can’t get enough of? That would be tamarind paste, blended with sweet chili and soy sauces. The irresistible palate of pad thai comes through loud and strong with portobello mushroom, pepper and edamame—and without a trace of meat.
We will send you:
- 100g Matchstick carrots
- 1 Sweet pepper
- 1 Portobello mushroom
- 15ml Ginger paste
- 225g Rice noodles
- 15ml Tamarind paste
- 150g Edamame (or green peas)
- 60ml Sweet chili sauce
- 60ml Soy sauce (low sodium)
Contains: Soy • Wheat
You will need:
Large heatproof bowl
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
10 g
Saturated Fat
1 g
Sodium
1940 mg
Total Carb
136 g
Sugars
30 g
Protein
20 g
Fibre
9 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Thinly slice the mushroom.
- Halve, core and thinly slice the sweet pepper lengthwise.
Boil the noodles
- In a large heatproof bowl, combine the noodles and boiling water; stir gently to separate.
- Let sit for 3 to 5 min. until al dente.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Start the pad thai
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the mushroom, ginger, sweet pepper, carrots and edamame.
- Sauté, 3 to 4 min., until beginning to brown; season with S&P.
Finish the pad thai
- In a small bowl, make the sauce by combining the tamarind, chili sauce, soy sauce and ¼ cup water (double for 4 portions).
- To the pan, add the sauce and noodles.
- Cook, stirring often, 2 to 3 min., until combined and warmed through.
Plate your dish
- Divide the pad thai between your plates. Bon appétit!
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