Hi All, welcome to my very first recipe blog post. I wish I was awesome enough to think up my own recipes but sadly that is not the case. However I am definitely giving credit where credit is due.
Anyways moving on, so on the weekend I went to the Geelong Lifestyle Vegan Market and whilst it wasn't as big as I hoped it was still awesome for a regional town. One stall that was there was Chef Na's Plant Based Kitchen and the guy at the stall invited me to try some of the different products. I'm a sucker for free tastings, but aren't we all? Everything I tried was so delicious and I couldn't help but buying some of the products. Two of the products I bought were Egyptian Spinach Noodles and Organic Pad Thai Sauce. So guess what tonight's dinner was! You guessed it Egyptian Spinach Noodles Pad Thai. And it was seriously so, so good that I just have to share the recipe with you. Click here to buy the products online or find out where you can buy them. FYI, I get nothing out of this blog post other than knowing I am sharing an amazing recipe and products!
Also I wish mine looked as amazing as hers does in the picture but I'm just not as good as her. Mine still looked good and it tasted amazing!
Ingredients (for 1 person - if your making for more than one person just times the quantities by the number of people)
1 piece - Egyptian Spinach Noodles
25g - Chef Na's Pad Thai Sauce
1 tbsp - Vegetable oil
1 clove - Garlic, diced
1 tbsp - Red onion, diced
Optional vegetables - broccoli, cauliflower, carrot (I put all three in)
50g - Green beans
50g - Fried tofu, cut into 2cm cubes
1-2 strings - Spring onion, sliced
50g - Bean Sprouts
1 tbsp - Soy Sauce
1 tbsp - Crushed toasted peanuts
1 slice - Lime or lemon
1/4 tsp - dried chilli flakes (optional)
Add 1 tablespoon of vegetable oil over medium-to-high heat in a frying pan.
Add garlic and red onion and stir fry for 30 seconds until fragrant.
Add fried tofu and vegetables (excluding bean sprouts and spring onion) and stir-fry until the vegetables are cooked. Season with soy sauce and set aside.
Boil the Egyptian Spinach Noodles for approximately 2.5 minutes, remove and drain.
Add the Egyptian Noodles and Chef Na's Pad Thai Sauce to the vegetables and tofu. Toss for 2 minutes or until all the sauce has been absorbed by the noodles.
Add bean sprouts and spring onions, toss for another minute
Enhance flavour with crushed roasted peanuts and a slice of lime
Garnish with chilli flakes and coriander sprigs and serve with lime wedge, beansprouts and spring onions. Enjoy!
I absolutely loved this and can't wait to try her other recipes which you can find here. And I will now need to go buy some more Pad Thai sauce and noodles. Which I am going to do now, so bye!
What you should do now
I have been where you are and I have women all over the world (just like you) transition to eating a plant-based diet. If you are looking for a guide to help you find the healthiest way to eat, check out these blog posts it is a great place to start.
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