Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Veggie Pad Thai

kept bylaerkin

Serves 4


250g (9 oz) thick rice noodles
250g (9 oz) firm tofu
2 tbs flour
1 tsp powdered vegetable stock
3 tbs peanut or vegetable oil
4 garlic cloves
2 large free range eggs (omit if vegan)
¼ cup vegetable stock
3 tbs lime juice
1 tbs palm sugar (brown sugar if palm sugar is unavailable)
2 tbs soy sauce
1 tsp diced fresh chilli
½ cup roughly chopped roasted unsalted peanuts
2 – 3 cups fresh snow peas or bean sprouts
4 spring onions, trimmed and sliced diagonally

to serve

lime or lemon wedges
extra chopped peanuts and sliced spring onions to sprinkle on top



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook