Vegan Pad Thai

Ingredients

• 450 g (1lb) flat rice noodles
• 30 ml (2 tbsp) oil
• 2 carrots, peeled and julienned
• 1 red pepper, washed and julienned
• 4 garlic cloves, peeled and crushed
• 2 red chillies, washed and finely sliced
• 8 spring onions, washed and chopped - white and green parts separated
• 200 g (7oz) smoked tofu, crumbled
• 60 ml (4 tbsp) tamarind paste
• 90 ml (6 tbsp) brown sugar
• 60 ml (4 tbsp) soy sauce
• 30 ml (2 tbsp) rice vinegar
• 30 ml (2 tbsp) lime juice
• 250 ml (1 cup) mung bean sprouts
• 125 ml (1/2 cup) roasted peanuts

Instructions

1. 1

   Place the flat rice noodles in a deep dish then pour boiling water over them until they are completely submerged. It should take approximately 10 minutes for the noodles to cook through, so check every 2 minutes. You don’t want them to overcook! Once they are tender, drain immediately and set aside.

2. 2

   Heat the oil in a large wok.

3. 3

   Fry the carrot, red pepper, white spring onion, garlic and chillies on a high heat for 3 minutes.

4. 4

   Add the tofu and fry for 2 minutes.

5. 5

   In a cup, mix the tamarind sugar, soy, rice vinegar and lime juice.

6. 6

   Add the cooked rice noodles to the wok then pour in the sauce. Stir for 2 minutes until the sauce is well incorporated.

7. 7

   Add the sprouts, peanuts and green spring onions, then stir fry for another minute then serve immediately with wedges of lime.