You can’t go wrong with a bowl of noodles and veggies for lunch, can you? Add a punchy sauce and some crunchy peanuts and lunchtime’s needn’t be so boring! This is our take on the classic Pad thai – we use a combination of carrots, courgettes, beansprouts, and edamame beans for the veggies but these aren’t prescriptive so use what you can/what you have. Peppers, peas, sweetcorn, broccoli, cauliflower, or spinach/greens would all work well!
Vegan Pad ThaiPrint This
- 2 tbsp of sesame oil
- 1 red chilli, finely diced
- 1 shallot, finely diced
- 2 nests of rice noodles
- 125g bean sprouts
- 1 courgette, spiralised or thinly sliced
- 1 carrot, spiralised or sliced
- 130g edamame beans
- 3 tbsp of soy sauce
- 2 tsp of tamarind paste
- 1 tbsp of maple syrup
- 2 tbsp of rice vinegar
- 2 tbsp of crushed peanuts
- 1/2 lime, cut into wedges
- 3 spring onions, sliced
- Fresh coriander
Instructions Begin by boiling a pan of water on a medium heat. Once boiled turn the heat off and place the nests of noodles into the pan. Leave for 5 minutes before draining and rinsing with cold water.
 Meanwhile heat another pan on a medium heat and add 1 tablespoon of sesame oil along with the diced shallots.
 Cook for a few minutes before adding the diced chilli, bean sprouts, and spiralised courgette and carrots.
 Next in a bowl combine the remaining tablespoon of sesame oil with the soy sauce, tamarind paste, maple syrup and rice vinegar.
 Pour this into the pan with the veggies along with the edamame beans and cooked noodles.
 Combine well and leave to cook for a few minutes longer before splitting between lunch boxes.
 Garnish with crushed peanuts, spring onions and coriander. Squeeze over some lime and enjoy.