Vegan Pad Thai

Ingredients

Pad thai

• 200g wide rice noodles
• 2 tbsp peanut oil
• 2 spring onions, sliced
• 2 garlic cloves, finely sliced
• 1 hot red chilli, finely sliced
• 2 carrots, shaved into ribbons
• a large handful of green beans, cut diagonally
• 1/2 small broccoli, divided into florets
• 1 red pepper, finely sliced
• 1/4 cup roasted unsalted peanuts, crushed
• 1/2 cup mung bean sprouts
• fresh coriander, to garnish

Sauce

• 5 tbsp tamarind sauce
• 1 tbsp tamari or soy sauce
• 2 tbsp vegan fish sauce, or more tamari or soy sauce
• 2 to 3 tbsp maple syrup

Method

1. Prepare the noodles according to the packet instructions, but keep them slightly underdone. Drain and set aside.
2. Mix all the sauce ingredients together in a small bowl.
3. Heat 1 tablespoon of oil in a wok until very hot, then stir-fry the spring onions, garlic, and chilli until fragrant. Remove and set aside.
4. Add the remaining oil and stir-fry the broccoli, beans, red pepper, and carrot ribbons in stages until cooked but still crunchy.
5. Return the wok to the heat, pour in the sauce, and add the noodles.
6. Add back the aromatics and vegetables and toss everything together for a minute or two until hot.
7. Divide between plates and top with sprouts, peanuts, and coriander.