Quick Vegan Pad Thai
Ingredients
Drizzle of Oil of your choice
2 cloves minced Garlic
1 inch minced fresh Ginger
1 sliced Capsicum
1 Carrot, ribboned
1 cup Edemame Beans, Peas or Broccoli Florets
3 tbsp Rice Vinegar
2 tbsp Fysh Cocominos (vegan fysh sauce)
1 tbsp Water
1 tsp Tamari
2 tsp Maple Syrup
1 tsp Tapioca Flour
Juice of 1/2 Lime
2 large handfulls Cooked Flat Rice Noodles (al dente)
1/2 cup dry Roasted Peanuts, chopped
1/4 cup chopped fresh Corriander
2 sliced Spring Onions
1 sliced Red Chilli
Instructions
- Heat wok to medium-high heat.
- Add a drizzle of oil, ginger and garlic. Stir for a few seconds before adding the capsicum, carrot and edamame, and toss well.
- Prepare the sauce by whisking together the vinegar, fysh cocominos, tamari, maple, tapioca flour and lime juice.
- Add 1/2 the sauce to your veg and toss.
- Next add the cooked noodles and the remaining sauce and toss well.
- Add to serving bowls and garnish with the peanuts, coriander, onions and red chilli. Feel free to add more protein to this dish such as tofu, tempe, egg or chicken.
