Vegan pad thai

This popular Thai dish is bursting with flavour and a nice balance contrasting textures. It’s healthy, filling, vegan and gluten-free too!

PHAD THAI:
200 g / 7 oz wide rice noodles
2 tbsp peanut oil (or other high smoke point oil)
2 spring onions, sliced
2 garlic cloves, finely sliced
1 hot red chilli, finely sliced
2 carrots, shaved into ribbons with a speed peeler
a large handful of green beans, cut diagonally
½ small broccoli, divided into florets
1 red pepper, finely sliced
¼ cup roasted & unsalted peanuts, pounded in a pestle & mortar
½ cup mung bean sprouts
fresh coriander, to garnish

SAUCE:
¼ cup tamarind paste
1½ tbsp tamari / soy sauce
1½ tbsp vegan fish sauce or more tamari / soy sauce
3 tbsp maple syrup
1 tbsp of lime juice

View the full recipe at Lazy Cat Kitchen →