INGREDIENTS
- 100 grams pad Thai noodles
- 1 small onion, sliced
- 4 garlic cloves, chopped
- Sliced vegetables of choice (mushroom, broccoli, red and yellow pepper)
- ½ cup diced tofu
- 2 tablespoons roughly crushed roasted peanuts
- 1 tablespoon soya sauce
- 2 tablespoons tamarind paste
- 1 tablespoon brown sugar
- Lime wedges for serving
- Salt to taste
- 2 tablespoons oil
METHOD
- Boil the rice noodles as per the instructions on the packet.
- In a wok or non-stick pan, add the oil.
- Now add the onion and garlic followed by all the vegetables and tofu.
- Add the soya sauce.
- Now, add the boiled noodles and salt as needed and stir everything.
- Next, add the tamarind paste and brown sugar.
- Now add the sprouted beans and crushed peanuts and turn the heat off.
- Serve with lemon wedges. Some sprouts and crushed peanuts can be added on top as a garnish too.
Warning: Ask a parent or adult to help with these recipes.
Mayura Sidharth is a nutritionist, health coach and founder of
The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate
healthy eating habits in kids. You can reach her on
Instagram and Facebook @thetinytiffins
