Pad thai is traditionally made with eggs, fish sauce and dried shrimps but I’ve swapped those ingredients out to create an awesome vegan quick-to-cook version that is full of traditional flavour and texture.
Serves: 4
VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ onion, sliced into thin crescents
- 2 cloves garlic, thinly sliced
- 1 carrot, cut into matchsticks
- 1 tomato, roughly chopped
- 1 × 375g packet pad thai rice noodles, cooked
- 1 tbsp coconut sugar
- 4 tbsp soy sauce
- 1 cup roughly chopped peanuts
- 4 spring onions, thinly sliced
- Handful bean sprouts
- Juice 1 lime
- Handful coriander leaves, roughly chopped
- 1 small red chilli, thinly sliced
- Salt, to taste
Method
- Heat wok over high heat. Add onion and garlic and sauté for 1 min.
- Add carrot, tomato and ½ cup water and stir. Add cooked noodles and stir. Add coconut sugar, soy sauce, peanuts and spring onions. Add bean sprouts and lime juice.
- Finally, add coriander leaves and stir well.
- Serve on platter topped with sliced chilli.
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