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 Thai
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Ingredients
- 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
[1] 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.[2] Meanwhile heat another pan on a medium heat and add 1 tablespoon of sesame oil along with the diced shallots.
[3] Cook for a few minutes before adding the diced chilli, bean sprouts, and spiralised courgette and carrots.
[4] Next in a bowl combine the remaining tablespoon of sesame oil with the soy sauce, tamarind paste, maple syrup and rice vinegar.
[5] Pour this into the pan with the veggies along with the edamame beans and cooked noodles.
[6] Combine well and leave to cook for a few minutes longer before splitting between lunch boxes.
[7] Garnish with crushed peanuts, spring onions and coriander. Squeeze over some lime and enjoy.
