Vegan Pad Thai

Ingredients

• Rice noodles

  Dry

  200g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Carrots

  Raw

  2 medium or 122g

• Green beans

  Snap beans, raw

  2 cup, pieces or 200g

• Broccoli

  Stalks, raw

  2 stalk or 228g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Peanuts

  All types, raw

  2 tbsp or 18g

• Mung beans

  Mature seeds, sprouted, raw

  1 cup or 104g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Brown sugar

  2 tbsp or 18g

• Limes

  Raw

  ½ fruit or 34g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Maple syrups

  2 tbsp or 40g

Directions

1. Prepare rice noodles according to the instructions on the packet, but do not cook them fully as you’ll give them another minute or two in the wok after. After you immerse them in soaking water, lift the lid and give the noodles a good stir to prevent them from clumping together and sticking to the bottom of the pot. Give them another good stir half way through the soaking time. Once the time is up, drain the noodles and set aside. You may want to stir a little bit of oil through them to prevent them from sticking together but I do not find this necessary. Mix all the sauce ingredients together in a small bowl. If you are using a shop-bought tamarind puree / paste, go easy on it at first as it is apparently more concentrated (and therefore more sour) than if you make your paste from a tamarind block (see notes) yourself. Heat up a wok or a large frying pan. Pour 1 tbsp of oil and heat it up until almost smoking. Add spring onions, garlic and chilli. Stir-fry (stirring constantly) until spring onions soften and garlic becomes fragrant. Transfer to a separate plate, leaving as much oil in the wok as you can. Heat up another tablespoon of oil in the same wok – no need to wash it. Start adding prepared veggies in the following order (leaving a minute or two between each addition): broccoli, peas, red pepper and carrot ribbons. Stir-fry until cooked yet still crunchy. Transfer all vegetables to a big plate and pour the sauce to the bottom of the wok. Add in noodles – they may have clumped together a little, but the sauce and heat of the work will separate them again. Add spring onions, chilli, garlic and stir-fried veg back to the wok. Mix everything well and let it warm up, stirring the whole time, for a minute or two. Divide between two plates, sprinkle with sprouts and crushed peanuts. Serve with lime wedges on the side.

Similar Foods

• Easy Pad Thai
• Lazy Pad Thai
• Paleo Pad Thai
• Easy Pad Thai Zoodles
• Vegan Thai Quinoa Casserole