Vegetarian Pad Thai with Broccolini and Edamame Beans

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 26, 2017.

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Use kitchen scissors to cut cooked noodles in a few places, to make them easier to eat.

Ingredients

½ packet dried rice-stick noodles
2 eggs
1 teaspoon sesame oil
1 carrot, peeled and grated
½ bunch broccolini, woody ends trimmed and cut into 5cm lengths
2 baby bok choy, ends trimmed 1cm and thinly sliced (keep white and green part separate)
1½ cups frozen, shelled edamame beans, defrosted
1 spring onion, sliced 1cm
80g veggie Pad Thai sauce
Juice of ½ lemon
100g mung bean sprouts
40g chopped, roasted peanuts

a large pot of salted water (with a lid) to the boil.
Place noodles in pot of boiling water and stir well to separate strands. Cover, turn off heat and leave for 7 minutes, until tender. Drain well and drizzle with a little sesame oil to prevent noodles sticking. Use kitchen scissors to cut noodles in a few places, to make them easier to eat.
Heat a drizzle of oil in a large fry-pan or wok on medium heat. Whisk eggs with sesame oil in a small bowl. Pour eggs into pan to cover the base. Once egg is set, flip over and remove from heat, roughly chop and set aside.
Return pan to a high heat with a drizzle of oil. Stir-fry carrot and broccolini for 1-2 minutes then add bok choy (white part only) and edamame beans. Cook a further 1 minute, until edamame are warm through and veggies are tender.
Add bok choy (green part), first measure of spring onion, drained noodles and half the Pad Thai sauce and stir-fry for about 1 minute, until bok choy wilts.
Add remaining Pad Thai sauce and stir-fry for 1-2 minutes, until sauce has reduced and noodles are coated. Remove from heat, add lemon juice, mung bean sprouts and half the peanuts. Toss to combine and season to taste with salt.
Divide vegetarian Pad Thai between bowls and top with chopped egg. Sprinkle over coriander, remaining spring onion and remaining peanuts.