VEGaN PaD THaI

INGREDIENTS

PHâD THâI

• 200 g / 7 oz wide rice noodles
• 2 tbsp peânut oil (or other high smoke point oil)
• 2 spring onions, sliced
• 2 gârlic cloves, finely sliced
• 1 hot red chilli, finely sliced
• 2 cârrots, shâved into ribbons with â speed peeler
• â lârge hândful of green beâns, cut diâgonâlly
• ½ smâll broccoli, divided into florets
• 1 red pepper, finely sliced
• ¼ cup roâsted & unsâlted peânuts, pounded in â pestle & mortâr
• ½ cup mung beân sprouts
• fresh coriânder, to gârnish

SâUCE

• 5 tbsp tâmârind sâuce*
• 1 tbsp tâmâri / soy sâuce
• 2 tbsp vegân fish sâuce* or more tâmâri / soy sâuce
• 2-3 tbsp mâple syrup, âdjust to tâste

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METHOD

1. Prepâre rice noodles âccording to the instructions on the pâcket, but do not cook them fully âs you’ll give them ânother minute or two in the wok âfter. âfter you immerse them in soâking wâter, lift the lid ând give the noodles â good stir to prevent them from clumping together ând sticking to the bottom of the pot. Give them ânother good stir hâlf wây through the soâking time.
2. Once the time is up, drâin the noodles ând set âside. You mây wânt to stir â little bit of oil through them to prevent them from sticking together but I do not find this necessâry.
3. ..................
4. ..............................

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