200gdry rice noodles(For pre-cooked noodles follow the instructions on the packet)
2tbsgroundnut oil
2carrotsshaved into ribbons with a veg peeler
130gbaby corn
100gpurple sprouting broccoli (any broccoli will do!)
1handfulcurly kale
250gpak choisliced in half down the middle
75gmangetoutsliced in half
1red onionsliced
1yellow peppersliced
50gunsalted peanuts blitzed or crushed
1limecut into 4 wedges
1handfulcorinader(cilantro)
Sauce
2 clovesgarlic finely sliced
1red chillifinely sliced
6tbstamarind
2tbstamari
1tbssoy sauce
2tbsmaple syrup
Instructions
Prepare the noodles as per the instructions on the packet.
Once the noodles are cooked drain them, rinse in cold water and set aside.
Prepare veg by peeling the carrots, slicing the onion and pepper into thin strips and cut the mangetout in half. Slice the larger leaves from the pak choi and cut the pak choi hearts in two down the middle.
Heat a tablespoon of oil in a wok or large frying pan until smoking hot. Add the vegetables and stir-fry for two to three minutes. Once cooked, transfer to a bowl and set aside.
Add all the sauce ingredients to a jar and shake to combine. If you don't have a jar handy add all ingredients to a bowl and whisk with a fork to combine.
Heat another tablespoon of oil in the wok and add the drained noodles. Add the sauce and heat through for 1 minute.
Add the vegetables to the wok and toss everything together with tongs for a minute or so.
Divide between 4 plates and add the blitzed peanuts, lime wedges and coriander on top
Notes
You can use white or brown rice noodles for this recipe
Substitute any of the vegetables for whatever you have in the fridge
Don't overcook or it will be too soggy, cook it for two minutes less than you usually would for an authentic crunchy Pad Thai with just the right amount of 'sticky'
Keyword 15 Minute Meals, Easy Pad Thai, Pad Thai, Vegan Pad Thai, Vegan Recipes